Ace's Pork Chops W/ Cherry Peppers & Fennel

• olive oil
• 2 boneless pork chops (2-inchinches think, this is important so they dont dry out)
• 12 teaspoon salt, extra to season the chops
• 12 teaspoon pepper, extra to season the chops
• 1 fennel bulb (thinly sliced)
• 2 cherry peppers (thinly sliced)
• 12 red bell pepper (thinly sliced)
• 12 cup parsley
• 1 shallot (thinly sliced)
• 14 cup white wine
• 18 cup chicken stock
• 1 (18 ounce) can diced tomatoes
• 14 cup lemon juice (also use the zest)
• 1 tablespoon capers

1. Use the extra salt and pepper to season the chops on both sides.
2. Over very high heat sear the chops in pan on both side (appx 3-4 mins) or until they are brown on both sides.
3. Remove from pan (cover with foil) and lower hear to med high.
4. Add fennel, hot and bell peppers, shallot, 1/4 cup parsley and cook till lightly brown (appx 3 mins).
5. Add wine and chicken stock to deglaze the pan, scraping up brown bits from bottom (that's where all the flavor is).
6. Add tomatoes and stir.
7. Place pork back into the pan nesting in fennel and tomato mixture.
8. Cook fr 12 to 15 mins or until pork is done.
9. Place pork on dish and add lemon juice and zest, parsley, capers and salt and pepper.
10. Mix and pour over chops.

olive oil, pork chops, salt, pepper, fennel, cherry peppers, red bell pepper, parsley, shallot, white wine, chicken, tomatoes, lemon juice, capers

Taken from www.food.com/recipe/aces-pork-chops-w-cherry-peppers-fennel-398787 (may not work)