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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 618 calories
  • 45 min
  • 4 servings

Ingredients

  • ¼ cup almonds, sliced
  • 1 small pkg fresh rosemary
  • 4 cloves garlic
  • 2 lb green beans
  • 1 lemon
  • 2 oranges
  • 4 pork chops, bone-in
  • black pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Halve oranges. Grate zest from 1 orange into a large bowl, then juice it into the same bowl. Cut other orange into wedges.
    • 2 oranges
  2. 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
  3. Preheat broiler and place rack about 6 inches from the top.
  4. Wash rosemary and add to bowl with marinade.
    • 1 small pkg fresh rosemary
  5. Add pork chops to marinade and turn to coat.
    • 4 pork chops, bone-in
  6. Place orange wedges in marinade.
  7. 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
  8. 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.
  9. Fill a medium saucepan halfway with water, cover, and bring to a boil.
  10. Wash green beans and trim ends.
    • 2 lb green beans
  11. 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
  12. 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
  13. Serve pork, orange wedges, and green beans on a plate and enjoy!

Nutrition per Serving

Calories
618
Fat
33g
Net Carbs
27g
Protein
47g

Cookware

  • baking dish
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • tongs