Pork Chops with Red Onions and Fennel Seed

4 boneless pork chops, 3/4-inch thick
Olive oil
Salt, cayenne and black pepper
1 tablespoon olive oil
2 large red onions, thinly sliced
2 teaspoons fennel seed, crushed
1/4 teaspoon crushed red pepper
3 tablespoons red wine vinegar
3 tablespoons water

1. Heat a large skillet over medium-high heat.
Brush chops lightly with olive oil and season on both
sides with salt, cayenne and black pepper. Brown chops
on each side; remove chops from pan.

2. Heat 1 tablespoon olive oil in the same skillet.
Add onions, fennel seed and crushed red pepper. Cook
over medium-high heat until onions are tender but not
brown, stirring. Add the vinegar and water; cook for
1 minute more, stirring occasionally. Return chops to
skillet. Cover tightly; cook over low heat for 5-6 minutes
or until chops are just done. Serve onion mixture with chops.

Servings: 4
Preparation Time: 20 minutes

Note: The original recipe, from Master Cook also called for 2
teaspoons sugar but we took it out because of calories.

Note 2: I'm contemplating using white wine instead of the water,
maybe get the sugar back that way?