| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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SBD Cookbook |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 (6 ounce) bone-in pork chops 1 tbs. extra-virgin olive oil 1 large fennel bulb, cut into 1/2-inch strips 1 small onion, thinly sliced 1 cup lower-sodium chicken broth 2 tbs. fresh lemon juice Salt and freshly ground black pepper |
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Instructions:
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1. Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork chops until nicely browned, a 3-4 minutes per side. Transfer to a plate. 2. Add fennel and onion to the same skillet and cook until lightly browned and softened, about 3-4 minutes. Add broth and lemon juice and bring to a simmer, cover, and cook until fennel is crisp-tender, about 5 minutes. Uncover and simmer until liquid is somewhat reduced, about 3 minutes. 3. Add the chops back into the skillet and stir around. Cook until heated through. Season with salt and pepper and serve hot. |
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Related recipes:
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None |
2007-12-09