One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you'll want to sop up with crusty bread.
1/2tspfreshly ground black pepperplus more as needed
3/4tsphot paprika
2TB olive oil
1/2mediumyellow onionthinly sliced
3bonw-in pork loin chopsone inch thick cuts
2medgarlic clovesthinly sliced
1tspfresh thyme leavesfinely chopped
1/2cupchick brothlow-sodium
1/2cupdry vermouth
1tspDijon mustard
1tsplemon zestfinely grated
1tsplemon juicefreshly squeezed
Instructions
Trim the top and bottom of the fennel bulb and cut in half through the core. Cut each half lengthwise into 1/4-inch-thick slices, set aside.
Plase 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 sprinkle on all sides with the paprika mixture, set aside.
Heat the oil in a large frying pan with a tight-fitting lid over medium-high heat until simmering. Add teh pork chops and sear until golden brown on both sides, about 6-7 minutes total. Remmove to a plate, cover loosely with foil and let rest.
Reduce the heat to medium and add the reserved fennel, onion, garlic,thyme and remaining 1/4 teaspoon of paprika to the pan. Season with salt and pepper and saute until the fennel begins to brown, about 5 minutes. Add the broth and vermouoth and bring to a boil, scraping up any browned bits from teh bottom of the pan.
Return the pork chops and any accumulated juices to the pan, nestling the chops into the fennel. Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read-thermometer inserted into teh center registers 140° F, about 8 to 10 minutes. Remove the pork chops to a plate, cover loosely with foil and let rest.
Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Remove fro heat, add the mustard, zest and lemon juice, and stir to combine. Season with additional salt and pepper to taste. Serve with the sauce alongside the pork chops and fennel.