Author Notes
This orange glazed pork chop recipe is a meat lover’s dream and is perfectly complemented by the French beans and olive tapenade part of the recipe. These beans actually cater for 6 people, so feel free to use them in a simple stir fry the day after.
The recipe can be found here - http://www.mynutricounter.com/orange-marmalade-glazed-chops/ —Nikki Brown
Ingredients
- For the Chops
-
2 pieces
French pork chops
-
1 piece
salt, to taste
-
1 piece
pepper, to taste
-
15 milliliters
olive oil
-
30 grams
orange marmalade
-
45 milliliters
balsamic vinegar
- For the French Green Beans & Olive Tapenade
-
400 grams
French green beans
-
100 grams
shallots
-
15 milliliters
olive oil
-
1 piece
salt, to taste
-
1 piece
pepper, to taste
-
75 grams
black olives, pitted
-
10 grams
anchovies
-
15 grams
shallots, thinly sliced
-
50 milliliters
olive oil
-
1 piece
salt, to taste
-
1 piece
pepper, to taste
Directions
- For the Chops
-
Season pork chops with salt and pepper on both sides.
-
Heat olive oil in pan.
-
Sear chops for 3-4 minutes on each side.
-
Add in balsamic vinegar and orange marmalade.
-
Reduce heat to simmer, cover, and cook for about 7 minutes.
- For the French Green Beans & Olive Tapenade
-
Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
-
Bring a pot of water to a boil.
-
Add in the french beans and boil for a minute.
-
Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
-
Just before serving, sauté the chopped shallots and french beans in a little olive oil.
-
Top off with the tapenade, give a quick stir, and take off the heat.
-
Serve while hot.
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