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Pork Chops with Orange and Fennel Salad Recipe

   
 

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     Pork Chops with Orange and Fennel Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 min

Ingredients
3 navel oranges
1 teaspoon lemon juice
1/2 tsp sugar
1/2 tsp cornstarch
1/2 tsp salt
4 (4-oz.) boneless pork chops, chopped roughly or coarsely
2 tsp fennel seeds, roughly chopped
1/4 tsp ground pepper
1 Tbsp extra virgin olive oil
 
1 large fennel bulb, cored and thinly sliced
1 shallot, chopped
2 cups watercress, or arugla, tough stems removed

Instructions
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. 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.
2.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.
3.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.
4.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.


Originally Submitted
11/9/2015





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