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Orange Glazed Pork Chops with Almond Green Beans.

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