ingredients

• 4  1/2-inch thick  pork loin chops
• 2  Tbsp.  olive oil
• 2    oranges
• 12  oz.  young green beans, trimmed
• 1  Tbsp.  honey
• 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 12-inch skillet heat 1 tablespoon of the olive oil. Add chops; cook 6 minutes. Turn chops and squeeze juice from 1/2 of one orange over chops. Cook 6 to 8 minutes more or until just pink in center.

2. Meanwhile, in another skillet place green beans with enough water to cover. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until tender. Drain.

3. For fennel salad, juice remaining 1/2 orange in bowl. Stir in honey, remaining olive oil, 1/4 teaspoon salt and 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. Makes 4 servings.