Braised Pork Chops and Fennel

Braised Pork Chops and Fennel
Photo by www.chow.com

Ingredients

  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • ½ cup dry vermouth
  • ½ cup low-sodium chicken broth
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 medium garlic cloves, thinly sliced
  • + 7 more ingredients
    • ½ medium yellow onion, thinly sliced
    • 2 tablespoons olive oil
    • 3 (1-inch-thick) bone-in pork loin chops
    • ¾ teaspoon hot paprika
    • ½ teaspoon freshly ground black pepper, plus more as needed
    • 2 teaspoons kosher salt, plus more as needed
    • 1 medium fennel bulb (about 12 ounces), stalks removed and discarded

Trim the top and bottom of the fennel bulb and cut it in half through the core. Cut each half lengthwise into 1/4-inch-thick slices; set aside. Place the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine. Pat the pork chops dry with paper towels, then ...

View full recipe at Chow

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