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Pear 'n' Fennel Pork Recipe

Photo by: Taste of Home

Fresh fennel has a large bulbous base and pale green stems with wispy foliage. Often mislabeled as sweet anise, it has a sweeter and more delicate flavor than anise.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Crisco® Pure Olive Oil
1 cup sliced onion
1 cup sliced fennel bulb
1 tablespoon butter
2 tablespoons cornstarch
2 cups pear nectar
3 tablespoons maple syrup
1/2 to 1 teaspoon ground nutmeg

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat for 4-5 minutes on each side or until juices run clear; drain. Set chops aside and keep warm.
In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.

Nutritional Analysis: 1 pork chop with 1/2 cup sauce equals 431 calories, 16 g fat (6 g saturated fat), 90 mg cholesterol, 390 mg sodium, 38 g carbohydrate, 2 g fiber, 33 g protein.

Pear 'n' Fennel Pork published in Weeknight Cooking Made Easy Annual 2005, p165

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