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8 1/2-inch-thick center-cut pork chops

Salt and freshly ground black pepper to taste

2 tablespoon olive oil

1 large onion, chopped

1 tablespoon fennel seeds

1 tablespoon paprika

1 cup dry white wine

1 cup chicken broth

1 tablespoon fresh lemon juice

1. Season pork with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork; sauté until brown and just cooked through, about 5 minutes per side.Transfer pork to plate; keep warm.
2. Add onion and fennel seeds to same skillet and sauté until onion is softened, about 5 minutes.
3. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice; boil until sauce thickens slightly, scraping up browned bits, about 5 minutes.
4. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.

Serves 8.