Baked Honey-Citrus Pork Chops and Beans

By Yasmin Fahr

Updated March 2, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
55 min
Rating
4(42)
Comments
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Embracing vibrant Moroccan ingredients like preserved lemon and cumin, this citrusy one-pot pork dish thrives by putting a bunch of delicious ingredients in a pot and letting the oven work its magic. First, the pork is covered so that it is infused with the flavors of the punchy preserved lemon, earthy cumin and warming ginger while cooking gently. Next, it’s uncovered, prompting the honey and soy sauce to caramelize in the open heat, lending color and a touch of sweetness. The acidity of the fresh lime and orange juice balance out that sweetness. While the creamy beans make it a meal in itself, you could serve it over a bed of fresh spinach for some extra greens.

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Ingredients

Yield:4 servings

  • 3 small seedless oranges, such as navel, zested and juiced (about 1 tablespoon zest and ⅔ cup juice)

  • 1 lime, zested and juiced (about 1 teaspoon zest and 1 tablespoon juice)

  • 1 small preserved lemon, seeds removed, roughly chopped (about 3 heaping tablespoons and 1 tablespoon of liquid)

  • 2 scallions, thinly sliced

  • 4 garlic cloves, grated

  • 2 tablespoons honey

  • 2 tablespoons soy sauce

  • 1 tablespoon finely grated ginger (from a 1-inch piece)

  • 1 tablespoon olive oil

  • 1 ½ teaspoons ground cumin

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 1 (14-ounce) can white beans, rinsed and drained

  • 1 ½ pounds boneless pork chops (about ¾-inch thick), excess fat trimmed or scored

  • 2 packed tablespoons fresh cilantro leaves, torn

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 109 milligrams cholesterol; 531 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 9 grams fiber; 1014 milligrams sodium; 46 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, combine the orange and lime zest and juice, adding half of a squeezed orange and half a lime to the dish. Mix in the preserved lemon and its liquid, scallions, garlic, honey, soy sauce, ginger, olive oil, cumin, ½ teaspoon salt and beans. Add the pork chops, turning them over in the liquid to coat. Spoon some preserved lemon and scallions over each piece.

  2. Step 2

    Cover tightly with foil and cook in the oven for 15 minutes. Remove the foil — the chops will look uncooked at this point —  then turn over the pork chops and cook, uncovered, until the top is golden, and the meat just cooked through, about 15 minutes. (Thicker pieces will take longer.) 

  3. Step 3

    Discard the cooked citrus. Spoon the juices on top of the meat and let rest for 5 minutes; top with the cilantro, a few grinds of pepper and serve.

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Ratings

4 out of 5
42 user ratings
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Comments

Susan

Can I pause at the end of step one, marinate the pork, and bake in a few hours?

Ian P.

Wonderful dish, easy to make and full of flavor. I used two cans of white beans.

Sarah N

This was unique and really good. I had never used preserved lemons before, and this was an easy starting recipe. I used chickpeas instead of beans.

Anne K

This came out really sweet, and with far too much liquid. Oranges vary in sweetness, so it can be hard to gauge how they will affect the flavor until you cut into them. I will make the following modifications if I make this again: 1. Ensure there is only about 1.5 to 2 cups total liquid, and substitute something like a broth if the oranges are super sweet. 2. Use 2-3 cans of beans 3. Cut the pork into chunks, serve over rice, and call it a stew. 4. Likely I will modify the spices to be more than just cumin. It is tasty, it just got an identity crisis and needs a little adjusting.

Lupo

I made this for 12 Italian guests and they all loved it. My calculation was, make something mama has never made so they cannot compare it. Worked! I was also surprised how tender and juicy the meat came out. Very important to not overcook it.

Ian P.

Wonderful dish, easy to make and full of flavor. I used two cans of white beans.

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