Ingredients
1 tablespoon fennel seeds
4 center-cut boneless pork chops, about 1 inch thick
Salt and freshly ground pepper
4 tablespoons olive oil
2 lemons
3 garlic cloves, finely chopped
1 cup chicken broth
2 tablespoons chopped parsley
Directions
Place the fennel seeds in a sturdy plastic bag and use a mallet or rolling pin to roughly crush the seeds. Season the pork chops with salt and pepper and sprinkle with the fennel seeds, pressing them into the surface of the meat.
In a large skillet, heat 2 tablespoons of the oil. Cook the pork chops over medium heat until well browned on both sides and almost completely cooked within, regulating the heat so the seeds don't burn, about 8 minutes. Transfer to a plate, leaving the drippings in the pan.
While the pork is cooking, cut one of the lemons into thin slices, remove the seeds, and set aside. Squeeze 2 tablespoons of juice from the remaining lemon and reserve.
Add the remaining 2 tablespoons of oil to the skillet. Add the lemon slices and cook over medium heat until well browned and caramelized, about 2 minutes. Remove to the plate with the pork. Add the garlic to the pan drippings and cook, stirring, just until fragrant, about 30 seconds.
Add the broth and reserved lemon juice, raise the heat to high, and bring to a boil. Cook, stirring up any browned bits clinging to the bottom of the pan, until the liquid is reduced by about one-third, 2 o 3 minutes.
Return the pork, lemons and any accumulated juices to the pan, and simmer over medium heat until the pork is cooked through and no trace of pink remains, 2 to 3 minutes. Season to taste with salt and pepper. (The pork can be cooked up to 1 hour ahead and set aside at cool room temperature. Reheat gently.)
Stir in the parsley and serve. Makes 4 servings.