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. Source: EatingWell Magazine, January/February 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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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. 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.

Nutrition Facts

238 calories; 8.9 g total fat; 57 mg cholesterol; 372 mg sodium. 20.1 g carbohydrates; 20.8 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2015
Simple and delicious! This was light an interesting flavor combo and absolutely delicious. Two suggestions: 1. Save the fennel fronds and sprinkle them on top before serving. 2. I'm not a big fan of wilted arugula and wanted the dish to be more salad-like. So rather than cooking the arugula with the fennel I cooked the fennel and shallots then let the mixture cool to room temperature/warm while I cooked the pork chops and made the sauce. I then added the fennel mixture to the orange segments and then mixed in the arugula which kept its texture since the fennel had cooled down. Pros: Definitely a keeper! Cons: None Read More
Rating: 4 stars
04/25/2013
This was very tasty recipe! We will definitely make it again. A tip on how to quickly remove the membranes from the orange segments would be helpful. It took a lot longer than the time suggested to cook just b/c of that particular step Read More
Rating: 4 stars
06/14/2012
Amazing recipe especially because is healthy thanks. Soon going to try it. Read More
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Rating: 4 stars
06/14/2012
healthy Wow! amazing I like every step of this recipe. nice job. Read More
Rating: 4 stars
10/31/2011
This is a wonderful recipe...great flavor combination. I used arugula and served over basmati rice. The sugar/cornstarch is not needed and I would add the orange segments at the very end just before serving so the heat will not make them mushy. The citrus juice makes a tasty sauce for the rice. Read More