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
Cooking Light April 2015

4 (serving size: 1 pork chop and about 1/2 cup 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

1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.

3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add fennel, fronds, and olives; toss gently to combine. Serve pork with salad.

Calories 446
Fat 21.2 g
Satfat 4.8 g
Monofat 10.9 g
Polyfat 2.3 g
Protein 47 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 143 mg
Iron 2 mg
Sodium 597 mg
Calcium 98 mg

Big Flavors Rating: 4 Stars

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