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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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