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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe takes its cues from Spain's classic fried pork and from an Italian favorite - the combination of pork and fennel. Ingredients:
4 1/2-inch-thick center-cut pork chops |
1 tablespoon olive oil |
1 onion, chopped |
1 1/2 teaspoons fennel seeds |
2 teaspoons paprika |
1/2 cup dry white wine |
1/2 cup canned low-salt chicken broth |
1 teaspoon fresh lemon juice |
Directions:
1. Season pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown and just cooked through, about 5 minutes per side.Transfer pork to plate; tent with foil to keep warm. Add onion and fennel seeds to same skillet and sauté until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.
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