I made this recipe from the food network the other night, and it was a nice change from my usual repertoire.
Pork Chops with Fennel and Caper Sauce
I know I've made a similar recipe in the past but for the life of me I can't remember WHERE I found it. My modifications: I made a smaller amount. I didn't have Italian parsley so I used dry, but also added arugula instead for some green. I used much less than 1/4 cup olive oil- maybe a few tablespoons? And I served the whole thing over linguine. And Brian said it was really good, which is an extra bonus.
I'm still scared of beets, though.