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.

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.

Using a slotted spoon, transfer the pork and vegetables to a serving platter; cover with foil to keep warm.

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.