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| Name: | Pork w/ Pear, Fennel and Cabbage | Contributor: | Debb Kopp |
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| Description: | Fruit... pork... two great tastes that go great together. | Posted: | 2004-01-20 |
| Key words: | pork chops, fennel, pears | Category: | Main Dishes |
| ID: | 425 | Updated: | 2006-04-03 07:54:29 |
| Ingredients: | 2 fennel bulbs
4 boneless loin pork chops, cut 1-1/2" thick 1 Tbsp olive oil 1 small onion, sliced 1/2 small head cabbage, coarsely chopped (about 2-1/2 c) 1/2 c pear nectar or apple juice 1/4 c balsamic vinegar 1/2 tsp caraway seed 1/2 tsp dried thyme, crushed 1/4 tsp salt 1/4 tsp pepper 1/8 tsp ground nutmeg water 1 Tbsp cornstarch 2 Tbsp cold water 1 large red pear, cored and sliced |
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| Preparation: | Trim fennel, discarding upper stalks, which tend to be tough. Remove
feathery leaves; trim bottoms. Cut fennel into thin wedges. Season pork with additional salt and pepper. In a large skillet, heat oil. Brown chops with onion in hot oil about 4 minutes per side. Drain fat. Arrange fennel wedges and cabbage on top of meat. In a small bowl, stir together pear nectar, vinegar, caraway seed, thyme, salt, pepper and nutmeg; pour into skillet. Cover and simmer 12-15 minutes or until tender and pork is no longer pink. Using a slotted spoon, transfer pork and vegetables to platter. Cover with foil to keep warm. For sauce, measure pan juices. If necessary, add enough water to equal 1-1/4 c. Return juices to skillet. In a small bowl/cup stir cornstarch into cold water until smooth. Stir into skillet juices. Cook and stir over medium heat until thickened and bubbly. Stir in pear; heat through. Spoon sauce over meat and vegetable. |
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| Notes: | I made this for dinner tonight. I've never cooked with fennel before and
this dish was really good IMNSHO. Phil liked it! Nutrition Facts per serving: 344 calories 15g total fat (4g sat. fat) 77mg cholesterol 229mg sodium 25g carbohydrates 2g fiber 26g protein |
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