Subj : BH&G 2674
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:10:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Fennel Salad
 Categories: Pork, Citrus, Beans, Herbs
      Yield: 4 Servings
 
      4    (1/2" thick) pork loin
           - chops
           Salt & ground black pepper
      2 tb Olive oil
      2    Oranges
     12 oz Young green beans; trimmed
      1 tb Honey
    1/4 ts (ea) salt & ground black
           - pepper
      1    Red pear or apple; cored,
           - thin sliced
    1/2    Fennel bulb; cored, thin
           - sliced
 
  Sprinkle pork chops lightly with salt and pepper. In a 12"
  skillet heat 1 tablespoon of the olive oil. Add chops;
  cook for 6 minutes. Turn chops and squeeze juice from half
  of one orange over chops. Cook for 6 to 8 minutes more or
  until just pink in center.
  
  Meanwhile, in another skillet place green beans, adding
  enough water to cover. Bring to boiling; reduce heat and
  simmer, covered, for 8 minutes or until tender. Drain.
  
  For fennel salad, juice remaining orange half in bowl.
  Stir in honey, remaining olive oil, the 1/4 teaspoon salt,
  and the 1/4 teaspoon pepper. Peel and slice remaining
  orange. Add orange, pear, and fennel to the orange
  juice-honey mixture.
  
  Place chops on serving plates with beans; spoon any pan
  juices over beans. Add fennel salad and top with fennel
  fronds.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Blessed is he who expects nothing, for he shall never be disapponited.

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