Halve oranges. Grate zest from 1 orange into a large bowl, then juice it into the same bowl. Cut other orange into wedges.
Peel and mince garlic. Add ½ of the garlic (save the rest for the beans), honey, salt, and pepper to bowl and mix.
4 cloves garlic
2 tbsp honey
½ tsp salt
¼ tsp black pepper
Preheat broiler and place rack about 6 inches from the top.
Wash rosemary and add to bowl with marinade.
1 small pkg fresh rosemary
Add pork chops to marinade and turn to coat.
4 pork chops, bone-in
Place orange wedges in marinade.
Lightly coat a baking dish with olive oil. Place pork chops and orange wedges in dish, leaving rosemary in the marinade. Spoon ½ of the marinade over top the pork.
1 tsp extra virgin olive oil
Place dish in the oven and broil until pork is golden on top, 7-9 minutes. Then flip pork and orange wedges, spoon remaining marinade over top pork, and add rosemary sprigs to the dish. Return to oven and broil until pork is cooked through, 7-9 minutes more.
Fill a medium saucepan halfway with water, cover, and bring to a boil.
Wash green beans and trim ends.
2 lb green beans
Add salt and green beans to boiling water. Cook until bright green and tender-crisp, 2-3 minutes. Drain in a colander and rinse under cold water. Transfer to a medium bowl.
1 tbsp salt
Add remaining garlic, lemon juice, olive oil, almonds, salt, and pepper to green beans; toss.
juice of 1 lemon
2 tbsp extra virgin olive oil
¼ cup almonds, sliced
⅛ tsp salt
⅛ tsp black pepper
Serve pork, orange wedges, and green beans on a plate and enjoy!