Recipe information
Ingredients for - Pear ‘n’ Fennel Pork
1. 4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each) -
5. 1 cup sliced onion -
6. 1 cup sliced fennel bulb -
9. 2 cups pear nectar -
11. 1/2 to 1 teaspoon ground nutmeg -
How to cook deliciously - Pear ‘n’ Fennel Pork
1. Stage
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.
2. Stage
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.
