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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (3/4-inch thick)
- olive oil
- salt
- cayenne
- black pepper
- 1 Tbsp. olive oil
- 2 red onion (large, thinly sliced)
- 2 tsp. sugar
- 2 tsp. fennel seed (crushed)
- 1/4 tsp. crushed red pepper
- 3 Tbsp. red wine vinegar
- 3 Tbsp. water
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Directions
- 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.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol125mg42% |
Sodium290mg12% |
Potassium880mg25% |
Protein42g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A20% |
Vitamin C10% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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