Pork Chops with Fennel, Orange, and Olive Salad
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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
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.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
