Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle pork chops lightly with 1/8 teaspoon each salt and pepper. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chops; cook for 6 minutes. Turn chops; squeeze juice from half of one orange over chops. Cook for 6 to 8 minutes more or until slightly pink in centers.
Meanwhile, place green beans in another skillet; add enough water to cover. Bring to a boil; reduce heat. Simmer, covered, about 8 minutes or until tender; drain.
For fennel salad, squeeze juice from the remaining orange half into a large bowl. Stir in honey, the remaining 1 tablespoon oil, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Peel and slice the remaining orange. Add orange, pear and fennel to the honey mixture; toss to coat.
Place chops and beans on serving plates; spoon any pan juices over beans. Add fennel salad. If desired, garnish with fennel fronds.