Pear 'n' Fennel Pork Recipe
Pear 'n' Fennel Pork Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Pear 'n' Fennel Pork in Weeknight Cooking Made Easy Annual 2005, p165

Nutritional Facts

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

  • 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
  1. 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.
  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 for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
Originally published as Pear 'n' Fennel Pork in Weeknight Cooking Made Easy Annual 2005, p165

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