Pork Chops with Fennel Salad

Pork Chops with Fennel Salad

  • Prep: 10 min
  • Cook Time: 22 min
  • Total: 32 min
  • Serving: 4 Servings

For extra flavor, use your favorite dry rub on the pork chops and let stand for 30 minutes at room temperature prior to cooking.


  • 4 1/2-inch thick pork loin chops
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • 1 orange, juiced
  • 1 orange, peeled and sliced
  • 12 ounces young green beans, trimmed
  • 1 tablespoon honey
  • 1 red pear or apple, cored and thinly sliced
  • 1/2 of a fennel bulb, cored and thinly sliced


  1. Place a large skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil.
  2. Sprinkle the pork chops on both sides with salt and pepper, and then add to the pan. Cook for 7 minutes, flip and then sprinkle with half of the orange juice. Cook for an additional 7 minutes.
  3. In the meantime, put the beans in a sauté pan and add enough water to cover. Bring the mixture to a boil and then reduce the heat and simmer, covered for 7 minutes. Drain and set aside.
  4. In a medium-sized bowl, combine the remaining orange juice, the honey, 1 tablespoon olive oil and a few pinches of salt and pepper. Whisk to combine and then add the sliced orange, pear and fennel. Toss to coat.
  5. Place the pork chops onto plates and add the beans. Add the fennel salad and serve immediately.

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