Fennel pork chops with green beans and vine tomatoes

Fairlady
4 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 September 21 2015
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Ingredients (15)

1 tsp fennel — seeds, crushed
1 tsp fennel seeds — whole
10 g fresh sage — chopped
2 Tbs fresh chillies — 573
lemon — juice only
sea salt and freshly ground black pepper
4 pork loin chops
2 Tbs fresh chillies — 573
600 g vine tomatoes
1 cup wine — white
1/2 cup cream
300 g green beans — fine, trimmed
1 orange — peeled and segmented
50 g pecan nuts — toasted and chopped
5 g fresh mint
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Method:

Mix together the fennel, sage, olive oil, lemon juice, salt and pepper; rub all over the pork chops.

Heat the olive oil in a large pan, brown the chops on both sides and cool until done (about 5-7 minutes). Remove from pan, add tomatoes, pour over wine and cream, bring mixture to the boil and simmer for 3-4 minutes.

Place a pot of water on the stove, add beans and bring to the boil, cook for 5-7 minutes or until tender; drain beans, toss with orange, pecans and mint; drizzle with olive oil and season.

To serve:
Place the pork chops on a plate, top with pan juices and vine tomatoes, serve with green beans.

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