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1
Trim the top and bottom of the fennel bulb and cut it in half through the core.
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2
Cut each half lengthwise into 1/4-inch-thick slices; set aside.
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3
Place the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine.
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4
Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture; set aside.
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5
Heat the oil in a large frying pan with a tightfitting lid over medium-high heat until shimmering.
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6
Add the pork chops and sear until golden brown on both sides, about 6 to 7 minutes total.
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7
Remove to a plate and set aside.
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8
Reduce the heat to medium and add the reserved fennel, onion, garlic, thyme, and remaining 1/4 teaspoon paprika to the pan.
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9
Season with salt and pepper and saute until the fennel begins to brown, about 5 minutes.
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10
Add the broth and vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan.
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11
Return the pork chops and any accumulated juices to the pan, nestling the chops in the fennel.
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12
Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read thermometer inserted into the center registers 140 degrees F, about 8 to 10 minutes.
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13
Remove the pork chops to a plate, cover loosely with foil, and let rest.
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14
Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes.
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15
Remove from heat, add the mustard, zest, and lemon juice, and stir to combine.
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16
Season with additional salt and pepper as needed.
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17
Serve the sauce alongside the pork chops and fennel.
