Pork Chops with Fennel Salad


For a healthy and modern twist on pork chops and applesauce, pair skillet-cooked pork with a refreshing fennel, apple, and orange salad.

Pork Chops with Fennel Salad
Photo: Andy Lyons
Total Time:
27 mins


  • 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


  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 (per serving)

406 Calories
23g Fat
27g Carbs
25g Protein
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.

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