Menu
Grilled Pork with Pear Salsa Grilled Pork with Pear Salsa
Pear-Stuffed Pork Loin Pear-Stuffed Pork Loin
Dijon Pork Chops with Cabbage and Fennel Dijon Pork Chops with Cabbage and Fennel
Pork Chops with Sliced Pears Pork Chops with Sliced Pears
Apricot-Rosemary Pork Medallions Apricot-Rosemary Pork Medallions
Pork Chile Verde Pork Chile Verde
Pork Tenderloin with Pear Cream Sauce Pork Tenderloin with Pear Cream Sauce
Pork Piperade Pork Piperade
Pork Medallions with Pomegranate Sauce Pork Medallions with Pomegranate Sauce
Pork with Savory Quince Compote Pork with Savory Quince Compote
Pork and Green Chile Stew Pork and Green Chile Stew
Lemon-Mustard Pork Chops Lemon-Mustard Pork Chops
Pork with Apricot Sauce Pork with Apricot Sauce
Savory Pork Salad Savory Pork Salad
Lemon-Caper Pork Medallions Lemon-Caper Pork Medallions
Pork with Gorgonzola Sauce Pork with Gorgonzola Sauce
Pork 'n' Pineapple Stir-Fry Pork 'n' Pineapple Stir-Fry
Pork with Pineapple Salsa Pork with Pineapple Salsa
Sweet 'n' Sour Cashew Pork Sweet 'n' Sour Cashew Pork
Pork Medallions Pork Medallions

Pear ‘n’ Fennel Pork

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Jan. 01, 2024
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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pear ‘n’ Fennel Pork
Pear 'n' Fennel Pork Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon 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

  1. Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm.
  2. 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 until thickened, about 2 minutes. Serve over pork chops.

Nutrition Facts

1 serving: 431 calories, 16g fat (6g saturated fat), 90mg cholesterol, 390mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 33g protein.