Drunken Pork Chops
Quick and easy to make pork chops in a tangy white wine sauce, bon appetite!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
1--inch thick |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 ½ | teaspoons |
fennel seeds
|
|
| 2 | teaspoons |
paprika
|
|
| ½ | cups |
white wine
dry |
*
|
| 1 | teaspoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
1--inch thick |
* |
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 7.5 | ml |
fennel seeds
|
|
| 1E+1 | ml |
paprika
|
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
lemon juice
fresh |
|
Directions
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.
