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