Orange-Rosemary Pork Chops
Balsamic-Browned Butter Green Beans
Ingredients
- 1 tsp orange zest
- 3 cloves garlic, minced
- 1½ Tbsp chopped fresh rosemary
- ¾ tsp salt
- ½ tsp pepper
- 4 (8-oz) bone-in pork loin chops
- 2 Tbsp olive oil
- 3 Tbsp fresh orange juice
- ¼ cup butter
Instructions
- Combine orange zest, garlic, rosemary, salt, and pepper in a small bowl; rub all over pork chops. Chill 1 hour.
- Brown chops in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until done. Remove from skillet; keep warm.
- Reduce heat to medium; add orange juice, scraping skillet with a wooden spoon to loosen browned bits. Add butter; cook 1 minute or until melted.
- Spoon sauce over pork chops.
Side Dish Ingredients
- ¾ lb green beans, trimmed
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook green beans in hot oil in a large skillet over medium-high heat 2 minutes. Add butter, and cook 3 minutes or until butter browns and smells nutty, stirring beans often. Remove from heat.
- Stir in vinegar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
417
|
107
|
524
|
| Fat (g) | 28 | 9 | 37 |
| Sat. Fat (g) | 12 | 4 | 16 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 626 | 199 | 825 |
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