Taste of Home
Pear ‘n’ Fennel Pork
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 cup sliced onion
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1 cup sliced fennel bulb
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1 tablespoon butter
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2 tablespoons cornstarch
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2 cups pear nectar
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3 tablespoons maple syrup
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1/2 to 1 teaspoon ground nutmeg
Directions
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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.
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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.
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