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Send a Meal Blog

Tuesday, October 05 2010


  • 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


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.

nutrition facts

  • Calories406, 
  • Total Fat (g)23, 
  • Saturated Fat (g)6, 
  • Monounsaturated Fat (g)12,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)68, 
  • Sodium (mg)214, 
  • Carbohydrate (g)27,
  • Total Sugar (g)16, 
  • Fiber (g)7, 
  • Protein (g)25, 
  • Vitamin C (DV%)91, 
  • Calcium (DV%)8,
  • Iron (DV%)12, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:12 am   |  Permalink   |  0 Comments  |  Email

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