Ingredients

• 4 1/2-inch-thick center-cut pork chops
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 1/2 teaspoons fennel seeds
• 2 teaspoons paprika
• 1/2 cup dry white wine
• 1/2 cup canned low-salt chicken broth
• 1 teaspoon fresh lemon juice

Instructions

1. 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.