• 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 seed (crushed)
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons red wine vinegar
  • 3 tablespoons water


  1. Heat 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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