SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork Chops with Fennel Salad

Makes: 4 servings
Start to Finish 27 mins
Pork Chops with Fennel Salad
Ingredients
  • 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
Directions

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)
  • 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 (g) 69,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 214,
  • Potassium (mg) 907,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe