\"drunken\" pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork Center Loin Chops; 1- Inch Thick | |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 1½ | teaspoon | Fennel seeds |
| 2 | teaspoons | Paprika |
| ½ | cup | Dry white wine |
| ½ | cup | Low-Salt Chicken Broth; Canned |
| 1 | teaspoon | Fresh lemon juice |
Directions
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" <walbergr@...> on Dec 30, 1997