Directions:
- Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat for 4-5 minutes on each side or until juices run clear; 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 for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2012.28 Kcal (8425 kJ) | ||
| Calories from fat | 840.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.36g | 144% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 5266.28mg | 219% | |
| Potassium | 184.94mg | 4% | |
| Total Carbs | 81.56g | 27% | |
| Sugars | 11.51g | 46% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 200.2g | 400% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 819.59 Kcal (3431 kJ) | ||
| Calories from fat | 342.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.03g | 144% | |
|---|---|---|---|
| Cholesterol | 3.11mg | 3% | |
| Sodium | 2144.93mg | 219% | |
| Potassium | 75.32mg | 4% | |
| Total Carbs | 33.22g | 27% | |
| Sugars | 4.69g | 46% | |
| Dietary Fiber | 1.09g | 11% | |
| Protein | 81.54g | 400% | |
| Vitamin C | 15.6mg | 64% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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