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    Home » Recipes » Easy Recipes

    Pork Chops with Fennel, Orange, and Olive Salad

    Published: Apr 14, 2015 · Modified: Apr 23, 2023 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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
    ¾ teaspoon kosher salt, divided
    ½ 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)
    ¼ cup fennel fronds
    ⅓ cup sliced pitted kalamata olives

    Head to Cooking Light for the full recipe.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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