By: EatingWell User
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!