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 TimePrep/Total Time: 25 min.
- 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
- 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 Facts1 serving: 431 calories, 16g fat (6g saturated fat), 90mg cholesterol, 390mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 33g protein.
Originally published as Pork Chops with Pear and Fennel in Weeknight Cooking Made Easy 2005
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