Pork Chops with Red Onions and Fennel Seed

Name: Pork Chops with Red Onions and Fennel Seed
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 boneless pork chops 3/4-inch thick; olive oil; salt; cayenne; black pepper; 1 tablespoon olive oil; 2 red onion large, thinly sliced; 2 teaspoons sugar; 2 teaspoons fennel seeds crushed; 1/4 teaspoon crushed red pepper; 3 tablespoons red wine vinegar; 3 tablespoons water

Pork

12Ingredients

130Calories

30Minutes

Ingredients

servings:

4 boneless pork chops (3/4-inch thick)
olive oil
salt
cayenne
black pepper
1 tablespoon olive oil
2 red onion (large, thinly sliced)
2 teaspoons sugar
2 teaspoons fennel seeds (crushed)
1/4 teaspoon crushed red pepper
3 tablespoons red wine vinegar
3 tablespoons water

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Directions

1Heat a large skillet over medium-high heat. Brush chops lightly with olive oil and season on both sides with salt, cayenne and black pepper. Brown chops 2 minutes on each side; remove chops from pan. Heat 1 tablespoon olive oil in the same skillet. Add onions, fennel seed and crushed red pepper. Cook over medium-high heat until onions are tender but not brown, stirring. Add the vinegar and water; cook for 1 minute more, stirring occasionally. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve onion mixture with chops.

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