Orange Glazed Pork Chops with Almond Green Beans

Directions

1. Make the citrus glaze by halving an orange, grating zest from one half and juicing it, then cutting the other half into wedges.
2. Mince the garlic and mix half of it into a bowl with honey, salt, and pepper; reserve the rest of the garlic for the beans.
3. Nestle fresh rosemary into the bowl with the marinade.
4. Add the pork chops to the marinade and turn to coat both sides; tuck the orange wedges into the mixture.
5. Spread a lightly oiled baking dish with olive oil, arrange the pork chops and orange wedges, and spoon half of the marinade over the pork.
6. Broil until the top of the pork browns, 7–9 minutes; flip the pork and wedges, spoon the remaining marinade over the pork, then add rosemary sprigs and continue broiling until the pork is cooked through, another 7–9 minutes.
7. Boil a generous pot of salted water, trim the green beans, and cook them briefly until bright green and tender-crisp; drain, rinse with cold water, and toss with the remaining garlic, lemon juice, olive oil, almonds, salt, and pepper.
8. Plate the pork with the orange wedges and the almond green beans, then serve.