|Name:||Pork w/ Pear, Fennel and Cabbage||Contributor:||Debb Kopp|
|Description:||Fruit... pork... two great tastes that go great together.||Posted:||2004-01-20|
|Key words:||pork chops, fennel, pears||Category:||Main Dishes|
|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
1 Tbsp cornstarch
2 Tbsp cold water
1 large red pear, cored and sliced
|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.
|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:
15g total fat (4g sat. fat)