Pork Chops with Fennel, Orange, and Olive Salad
Easy,  Entrées,  Gluten Free,  Recipes

Pork Chops with Fennel, Orange, and Olive Salad

Pan-seared pork chops are paired with a crisp, refreshing salad for a quick and easy weeknight meal.

This recipe from the April issue of Cooking Light pairs quick cooking pork chops with a sweet-and-salty citrus salad. It was simple to put together, and we really enjoyed the flavor combination here.

Pork Chops with Fennel, Orange, and Olive Salad

Bright, colorful salads like this are a really nice way to add some excitement to cuts of meat or fish that are otherwise pretty plain.

Pork Chops with Fennel, Orange, and Olive Salad

4 (6-ounce) bone-in center-cut pork chops
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 navel oranges
2 teaspoons honey
2 teaspoons white wine vinegar
2 cups thinly sliced fennel bulb (about 1 large)
1/4 cup fennel fronds
1/3 cup sliced pitted kalamata olives

Head to Cooking Light for the full recipe.

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