Recipes and Cooking Pork Chops with Fennel Salad 3.9 (8) For a healthy and modern twist on pork chops and applesauce, pair skillet-cooked pork with a refreshing fennel, apple, and orange salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 27 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 1/2-inch thick pork loin chops Salt Ground black pepper 2 tablespoon olive oil 2 oranges 12 ounce young green beans, trimmed 1 tablespoon honey ¼ teaspoon salt ¼ teaspoon ground black pepper 1 red pear or apple, cored and thinly sliced ½ of a fennel bulb, cored and thinly sliced Directions 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. 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. 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. Place chops on serving plates with beans; spoon any pan juices over beans. Add fennel salad and top with fennel fronds. Rate it Print Nutrition Facts (per serving) 406 Calories 23g Fat 27g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 406 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 30% Cholesterol 68mg 23% Sodium 214mg 9% Total Carbohydrate 27g 10% Total Sugars 16g Protein 25g Vitamin C 53.7mg 269% Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 907mg 19% Folate, total 68.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.