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Citrus-Glazed Pork Chops with Toasted Pecan Green Beans Recipe

Citrus-Glazed Pork Chops with Toasted Pecan Green Beans recipe


This is a yummy dinner with pork chops covered in a sweet orange sauce. It comes with green beans mixed with nuts. You cook the pork in the oven and boil the beans in water.


4 pork chops, bone-in
1/2 cup orange juice
1 tablespoon orange zest
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup pecans, chopped
800 grams green beans, trimmed
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes


Preheat your oven's broiler and set the rack about 6 inches from the top.
In a large bowl, whisk together orange juice, orange zest, honey, half the minced garlic, salt, and black pepper.
Add the pork chops to the marinade and turn to coat evenly. Let them sit for 10 minutes.
Lightly oil a baking dish and place the marinated pork chops in it. Drizzle with half of the marinade.
Broil the pork chops for 10 minutes, then flip them over and spoon the remaining marinade on top. Broil for another 10 minutes or until the pork is cooked through and has a nice golden color.
While the pork is cooking, bring a pot of water to a boil and add a pinch of salt.
Boil the green beans for 3 minutes until they are bright green and tender-crisp. Drain and rinse with cold water.
In a skillet, heat olive oil over medium heat and add the remaining garlic and crushed red pepper flakes. Cook for 1 minute until fragrant.
Add the green beans and pecans to the skillet, and sauté for 2 minutes. Drizzle with lemon juice and toss to combine.
Serve the citrus-glazed pork chops with the toasted pecan green beans on the side.

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