Ingredients

• 3 (1-inch-thick) bone-in pork loin chops
• 1 medium fennel bulb (about 12 ounces), stalks removed and discarded
• 1/2 medium yellow onion, thinly sliced
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry vermouth
• 2 tablespoons olive oil
• 2 teaspoons kosher salt, plus more as needed
• 2 medium garlic cloves, thinly sliced
• 3/4 teaspoon hot paprika
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon finely grated lemon zest