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Drunken Pork Chops

4 Pork Center Loin Chops; 1- Inch Thick
1 tb Olive oil
1 Onion; chopped
1 1/2 ts Fennel seeds
2 ts Paprika
1/2 c Dry white wine
1/2 c Low-Salt Chicken Broth; Canned
1 ts Fresh lemon juice

Season pork with salt and pepper. Heat oil in heavy, large skillet over medium-high heat. Add pork; saute until brown and just cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion and fennel seeds to same skillet and saute until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.

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