“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
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.