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- 4 1/2-inch thick pork loin chops
- Salt
- Ground black pepper
- 2 tablespoons olive oil
- 2 oranges
- 12 ounces young green beans, trimmed
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 red pear or apple, cored and thinly sliced
- 1/2 of a fennel bulb, cored and thinly sliced
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.
- Servings Per Recipe 4,
- cal. (kcal) 406,
- Fat, total (g) 23,
- chol. (mg) 68,
- sat. fat (g) 6,
- carb. (g) 27,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 7,
- sugar (g) 16,
- pro. (g) 25,
- vit. A (IU) 777,
- vit. C (mg) 54,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 214,
- Potassium (mg) 907,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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