Ingredients
4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1 cup sliced onion1 cup sliced fennel bulb1 tablespoon butter2 tablespoons cornstarch2 cups pear nectar3 tablespoons maple syrup1/2 to 1 teaspoon ground nutmeg
Preparation
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.
