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Pork Chops with Fennel Salad

4.0 by 8 people
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  • Makes: 4 servings
  • Start to Finish: 27 mins

Pork Chops with Fennel Salad



  1. Sprinkle pork chops lightly with salt and pepper. In a 12-inch skillet heat 1 tablespoon of the olive oil. Add chops; cook for 6 minutes. Turn chops and squeeze juice from half of one orange over chops. Cook for 6 to 8 minutes more or until just pink in center.
  2. Meanwhile, in another skillet place green beans, adding enough water to cover. Bring to boiling; reduce heat and simmer, covered, for 8 minutes or until tender. Drain.
  3. For fennel salad, juice remaining orange half in bowl. Stir in honey, remaining olive oil, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Peel and slice remaining orange. Add orange, pear, and fennel to the orange juice-honey mixture.
  4. Place chops on serving plates with beans; spoon any pan juices over beans. Add fennel salad and top with fennel fronds.

Nutrition Facts (Pork Chops with Fennel Salad)

    Per serving:
  • 406 kcal cal.,
  • 23 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 68 mg chol.,
  • 214 mg sodium,
  • 27 g carb.,
  • 7 g fiber,
  • 16 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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