Pear & Fennel Pork
Fresh fennel has a large bulbous base and pale green stems with wispy foliage. Its subtle sweetness complements the pear nectar and maple syrup in this dish. It’s an elegant and easy way to serve chops. —Taste of Home Test Kitchen
Takes: 25 min. • Makes: 4 servings
4 boneless butterflied pork chops (¹ ₂ in. thick and 6 oz. each)
¹₂ tsp. salt
¹₄ 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
¹₂ to 1 tsp. ground nutmeg
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 the chops aside and keep warm.
2. In the same skillet, saute onion and fennel in butter until crisptender. In a small bowl, combine 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 cal., 16g fat (6g sat. fat), 90mg chol., 390mg sod., 38g carb. (30g sugars, 2g fiber), 33g pro.