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Pear ‘n’ Fennel Pork

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 until juices run clear, 4-5 minutes on each side; 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 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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