Rosemary Orange Garlic Pork Chops and Green Beans
10 mins prep.
31g Protein
7g Fiber
14g Fat
25g Carbs
INGREDIENTS (6 Servings)
- 6 boneless pork loin chops, ¾ inch thick (1 ½ lb / 24 oz / 680g)
- 1 tsp red pepper flakes
- 1 tsp sea salt & ½ tsp black pepper
- 3 tbsp (1.5 oz / 40g) extra virgin olive oil, divided
- 2 tbsp (0.2 oz / 5g) fresh rosemary, chopped
- 2 tsp (0.4 oz / 10g) garlic paste
- ½ cup (4 fl oz / 125g) freshly squeezed orange juice
- 2 cans (15 oz each) cannellini beans, drained and rinsed (17 oz / 480g drained)
- 6 cups (1 ½ lb / 680g) pre-trimmed green beans
Can pair with: microwaveable mashed potatoes
Macros do not include mashed potatoes. Check mashed potato label for dairy.
DIRECTIONS
- Season pork with red pepper flakes, salt, and pepper.
- Heat 1 ½ tbsp oil in a large skillet over medium-high heat. Sear pork 4 minutes per side, until 145°F. Set aside.
- Lower heat to medium. Add remaining oil, rosemary, and garlic paste. Stir 1 minute.
- Add orange juice. Simmer 2 minutes until reduced by half.
- Stir in cannellini beans for 2 minutes. Return pork and spoon sauce over.
- Meanwhile, microwave green beans with 2 tbsp water in a covered bowl on high for 4 minutes. Serve together.
FOR PICKY EATERS
- Skip the red pepper flakes on a few chops for kids.
- Slice pork into strips and serve with applesauce for dipping.
- Serve green beans with ranch for dipping.
