Tested till perfect Orange-Glazed Pork Chops With Hazelnut Green Beans
Orange-Glazed Pork Chops With Hazelnut Green Beans
Photography by Ryan Brook/TC Media

Orange-Glazed Pork Chops With Hazelnut Green Beans

To make the most flavourful sauce, use freshly squeezed orange juice. On another night, try this dish with chicken breasts or thighs instead, cooking until the juices run clear when chicken is pierced.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4


  • 4 4bone-in pork chopbone-in pork chops, (about 1-3/4 lb/ 790 g total)
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tsp 2tspvegetable oil
  • 2 2cloves garlic, minced
  • 2 tsp 2tspgrated fresh ginger
  • 1 cup 1cupsodium-reduced chicken broth
  • 1/2 cup 1/2cuporange juice

Hazelnut Green Beans:

  • 1 lb 1lbgreen beangreen beans, trimmed
  • 1 tbsp 1tbspolive oil
  • 2 tsp 2tsplemon juice
  • 1 1clove garliccloves of garlic, minced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/3 cup 1/3cupchopped roasted hazelnuts
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Sprinkle pork with salt and pepper. In large nonstick skillet, heat half of the oil over medium heat; cook pork until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 12 minutes. Transfer to plate. Drain any fat from pan.

In same pan, heat remaining oil over medium heat; cook garlic and ginger until fragrant, about 2 minutes. Stir in broth and orange juice; bring to boil. Boil, stirring often, until thick enough to coat back of spoon, about 6 minutes.

Return pork and any juices to pan; cook, turning once, until glazed, about 2 minutes.

Hazelnut Green Beans: Meanwhile, in large pot of boiling salted water, cook green beans until tender-crisp, 2 to 3 minutes; drain. In large bowl, toss together beans, oil, lemon juice, garlic, salt and pepper; top with hazelnuts. Serve with pork.

Nutritional Information Per serving: about

cal 358 pro 31g total fat 21g sat. fat 4g
carb 14g dietary fibre 3g sugar 5g chol 77mg
sodium 430mg potassium 628mg

% RDI:

calcium 8 iron 16 vit A 7 vit C 38
folate 25
This recipe is featured on Your monthly meal plan: 30 meals under 500 calories, week four
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