| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Pork Center Loin Chops; 1- Inch Thick | |
| 1 | tb | Olive oil |
| 1 | Onion; chopped | |
| 1 1/2 | ts | Fennel seeds |
| 2 | ts | Paprika |
| 1/2 | c | Dry white wine |
| 1/2 | c | Low-Salt Chicken Broth; Canned |
| 1 | ts | Fresh lemon juice |
INSTRUCTIONS
Season pork with salt and pepper. Heat oil in heavy, large skillet over medium-high heat. Add pork; saute 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 saute 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. Recipe by: Bon Appetite Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <[email protected]> on Dec 30, 1997
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