Pork with Pear, Fennel, and Cabbage

Home-style cooking doesn't require a lot of time and effort. You can fix and serve this savory combination in about 35 minutes.

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Pork with Pear, Fennel, and Cabbage

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4.0 by 1 people

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Directions

  1. Trim fennel; cut into thin wedges. Season pork with salt and pepper. In a 10-inch skillet brown the chops with the onion in hot oil, about 4 minutes per side. Drain off fat.
  2. Arrange the fennel and cabbage on top of meat. In a small bowl stir together the 1/2 cup pear nectar or apple juice, vinegar, caraway seed, thyme, salt, pepper, and nutmeg; pour into skillet. Cover and simmer for 12 to 15 minutes or until tender and juices run clear.
  3. Using a slotted spoon, transfer the pork and vegetables to a serving platter; cover with foil to keep warm.
  4. For sauce, measure the pan juices. If necessary, add enough additional pear nectar or apple juice to pan juices to make 1-1/4 cups total; return to skillet. Stir together the cold water and cornstarch; stir into skillet juices. Cook and stir over medium heat until thickened and bubbly. Stir in pear slices; heat through. Spoon sauce over meat and vegetables. Makes 4 servings.
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Nutrition Facts (Pork with Pear, Fennel, and Cabbage)

  • Per serving:
  • 334 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 77 mg chol. ,
  • 229 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 26 g pro.
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