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Pork Chops with Orange & Fennel Salad

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Fennel-crusted pork chops with a warm citrus-and-fennel salad is a terrific antidote to a dreary winter day. Serve with crusty whole-grain bread or brown rice.
3   navel oranges
1 teaspoon  lemon juice
1/2 teaspoon  sugar
1/2 teaspoon  cornstarch
1/2 teaspoon  salt, divided
4   4-ounce boneless pork chops, 1/2 inch thick, trimmed
2 teaspoons  fennel seeds, roughly chopped or coarsely ground in a spice grinder
1/4 teaspoon  freshly ground pepper
1 tablespoon  extra-virgin olive oil
1   large fennel bulb, cored and thinly sliced
1   shallot, chopped
3 cups  watercress or arugula, tough stems removed
Pork Chops with Orange & Fennel Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 257
Fat. Total: 10g
Protein: 24g
Carbohydrates, Total: 20g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 66mg
Sodium: 378mg
% Cal. from Fat: 35%
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