Zanhard's Recipes

Pork
Prep Time: 25 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

• 1/4 cup sliced almonds
• 1 package fresh rosemary
• 4 cloves garlic, diced
• 500 grams green beans
• 1 lemon
• 2 oranges
• 4 pork chops
• tsp black pepper
• olive oil
• 2 tbsp honey
• salt
• 1 cup rice

Steps:

1. Halve the oranges. Grate zest from 1 orange into a large bowl, then juice it into the same bowl. Cut the other orange into wedges
2. Peel and mince garlic. Add 1/2 of the garlic to the bowl along with the orange juice and zest. Save the other half for the beans
3. Add 2 tbsp honey , 1/2 tsp salt, and 1/4 tsp black pepper to the bowl
4. Preheat the oven on broil setting high and place the rack about 15 cm from the top of the oven
5. Wash the rosemary and add to the bowl with the marinade
6. Rinse the rice to remove starch then put into sauce pan with 2 cups of water. Bring to a boil on the stove then reduce to low and cover. Let simmer for 15 minutes then remove from stove
7. Put the pork chops into the marinade and turn them to coat
8. Coat the baking dish with olive oil and place in the pork chops. Drizzle with half of the marinade then place the orange wedges in the pan around the pork chops
9. Place the pan in the oven for 7-9 minutes. Remove and flip the pork chops and orange wedges. Drizzle the last of the marinade over the pork chops and put back in the oven for another 7-9 minutes to finish cooking
10. Fill a saucepan with water, cover and bring to a boil
11. Wash the green beans and trim off the ends
12. Add salt and green beans to the boiling water. Cook until bright green for 3 minutes. Drain into a colander and rinse with cold water, then transfer to a bowl
13. Add the remaining garlic to the bowl with the beans along with 2 tbsp olive oil, 1/4 cup of sliced almonds, 1/8 tsp salt, 1/8 tsp black pepper
14. Juice the lemon into the bowl with the beans and mix to combine