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 flavour than anise.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Photo: Taste of Home
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- 4 oz boneless butterflied pork chops 1/2 inch thick and 6 oz each
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 cup sliced onion
- 1 cup sliced fennel bulb
- 1 tbsp butter
- 2 tbsp cornstarch
- 2 cups pear nectar
- 3 tbsp maple syrup
- 1/2 to 1 tsp 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.
1 serving: 431 calories, 16g fat (6g saturated fat), 90mg cholesterol, 390mg sodium, 38g carbohydrate (30g sugars, 2g fibre), 33g protein.