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Grilled Pork Chops, Orange Fennel Slaw, Steamed Green Beans

Pork Chops with Orange Fennel Slaw and Green Beans

Andrea Toole
This fresh summer meal featuring Norcini & Co hormone and antibiotic free pork chops is the perfect dinner for grill season!
Prep Time 30 mins
Cook Time 20 mins
Marinating Time 4 hrs
Course Main Course
Servings 2


Pork Chops

  • 2 Norcini & Co Antibiotic Hormone Free Pork Chops
  • 1 1/2 tbsp dijon mustard
  • Pinch salt & pepper
  • Pinch chili flakes

Orange Fennel Slaw

  • 1/2 bulb fresh fennel
  • 1 orange
  • splash sherry or white wine vinegar
  • Splash olive oil
  • 1 tbs fresh parsley, finely chopped

Steamed Green Beans

  • 500g green beans, stems trimmed
  • 2 cloves garlic, minced
  • pinch salt & pepper
  • Drizzle olive oil


Antibiotic Hormone Free Pork Chops

  • Lay the pork chops flat and evenly spread half the mustard on the top of the pork. Season the same side with the salt, pepper and chilli flakes. Flip and repeat. This also can be done in a zip-lock bag. Marinate for at least 4 hours and make sure to bring the meat up to room temp before cooking.
  • When ready to cook, preheat your BBQ and grill to high temp. Start on high and adjust if needed. Cook pork chops 3-5 minutes per side depending on thickness until an internal temperature of 145F is reached. Remove, lightly cover and rest meat for 5 minutes.

Orange Fennel Slaw

  • With a large knife slice the fennel vertically to have 2 halves. Then proceed with a mandolin or a sharp knife to finely shave half of the fennel, place in mixing bowl.
  • Remove the skin and pith of the orange. Then create orange segments or very small orange slices. Add to mixing bowl.
  • Add the parsley and dress the slaw with the oil and vinegar. Season with salt and pepper to taste and set aside in the fridge until you're ready to eat.

Steamed Green Beans

  • Cut the tip of the green beans to prepare and add to a steam pot. Finely mince or slice garlic cloves and add to the pot.
  • Steam for about 3 minutes until al dente. Drizzle with olive oil and a pinch of salt and pepper.
  • Assemble your plate with your rested pork chop, green beans and the orange fennel slaw to top. Add the rested pork juices if you'd like as well! Enjoy!