Pear ‘N’ Fennel Pork

• 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

1. 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. 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.

pork chops, salt, pepper, olive oil, onion, fennel bulb, butter, cornstarch, pear nectar, maple syrup, ground nutmeg

Taken from www.tasteofhome.com/recipes/pear-n-fennel-pork/ (may not work)