Pork Chops with Fennel Sauce
A simple, yet elegant entrée of sautéed pork chops served with a white wine and fennel pan sauce.
8 (1/2-inch-thick) center-cut pork chops
Kosher or sea 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
- 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.
- Add onion and fennel seeds to same skillet and sauté until onion is softened, about 5 minutes.
- Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice; 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.
Makes 8 servings.