This recipe takes its cues from Spain's classic fried pork and from an Italian favorite - the combination of pork and fennel.
Recipe information
Yield
Serves 4
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
Need to make a substitution?
Preparation
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.