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.

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.