Pork Chops with Orange and Fennel Salad
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people
Categories: Pork
Ingredients
- 2 navel oranges
- 1/2 teaspoon(s) lemon juice
- 1/4 teaspoon(s) sugar
- 1/4 teaspoon(s) cornstarch
- 1/4 teaspoon(s) salt, divided
- 2 (4-ounce) boneless pork chops, 1/2 inch thick, trimmed
- 1 teaspoon(s) fennel seeds, roughly chopped or coarsely ground in a spice grinder
- 1/8 teaspoon(s) freshly ground pepper
- 1/2 tablespoon(s) extra-virgin olive oil
- 1 small fennel bulb, cored and thinly sliced
- 1/2 shallot, chopped
- 1 cup(s) watercress or arugula, tough stems removed
Directions
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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.
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Whisk lemon juice, sugar, cornstarch, and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.
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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.
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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.
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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.
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Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan.
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Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.