Pork Chops with Orange & Fennel Salad
Pork Chops with Orange & Fennel Salad might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 4 and costs $2.22 per serving. One portion of this dish contains around 27g of protein, 12g of fat, and a total of 291 calories. 381 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Eating Well. Head to the store and pick up arugula, pepper, navel oranges, and a few other things to make it today. With a spoonacular score of 91%, this dish is great. If you like this recipe, you might also like recipes such as Pork Chops with Fennel, Orange, and Olive Salad, Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes, and Pork Chops With Fennel.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
3 cups watercress, or arugula, tough stems removed
1/2 teaspoon cornstarch
1 large fennel bulb, cored and thinly sliced
2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
1 teaspoon lemon juice
3 navel oranges
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
1/2 teaspoon salt, divided
1 shallot, chopped
1/2 teaspoon sugar
Equipment:
knife
bowl
slotted spoon
whisk
frying pan
aluminum foil
Cooking instruction summary:
Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.Season pork chops on both sides with fennel seeds, the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.
Step by step:
1. Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes.
2. Transfer the segments with a slotted spoon to another bowl.
3. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.Season pork chops on both sides with fennel seeds, the remaining 1/4 teaspoon salt and pepper.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side.
6. Transfer to a plate and tent with foil to keep warm.
7. Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute.
8. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.
9. Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute.
10. Serve the pork chops on the fennel salad, drizzled with the pan sauce.
Nutrition Information:
covered percent of daily need
