Pork Chops with Red Onions & Fennel Seed

4 Boneless Pork chops, 3/4 - inch thick

1 Tablespoon Olive Oil

2 Large Red Onions, thinly sliced

2 teaspoons of Sugar

2 teaspoons of Fennel Seed. crushed

1/4 teaspoon ,crushed Red Pepper

3 tablespoons of Red Wine vinegar

3 tablespoons of Water

1. Heat large skillet over medium heat. Brush chops lightly with olive oil, and seasom on both sides with salt, cayanne & black pepper.

Brown chops on each side; remove chops from pan.

2. Heat 1 tablespoon olive oil in same skillet. Add onions, fennel seed & crushed red pepper. Cook over meduim heat until onions are tender but not brown;stirring, add Red wine vinegar & water, cook for 1 minute or more ,stirring occasionally.

3. Return chops to skillet. Cover tightly, cook over low heat for 5 to 6 minutes or until chops are just done. Serve onion mixture with chops.

4. Serve with cooked noodles & cucumbers, freshly sliced

Makes 4 servings

Calories 226

Fat 9 grams