Garlic Pork Chops with Fennel-Citrus Salad

Basting pork in garlic and butter keeps chops moist and infuses them with flavor. Complemented by a light, citrusy salad, this dish is guaranteed to make kids eat their greens.

Pork Chops with Citrus & Fennel Salad
Photo: Jacob Fox
Active Time:
25 mins
Total Time:
25 mins


  • 4 boneless pork chops, 1/2-inch-thick, trimmed (about 1 pound)

  • 1 ¼ teaspoons kosher salt, divided

  • ¾ teaspoon ground pepper, divided

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon unsalted butter

  • 1 clove garlic, smashed and peeled

  • 1 red grapefruit

  • 1 orange

  • 1 tablespoon red-wine vinegar

  • 1 5-ounce package baby lettuce mix

  • 1 large fennel bulb, trimmed and thinly sliced, fronds reserved for garnish


  1. Pat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.

  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.

  3. Meanwhile, slice both ends off grapefruit. Using a sharp knife, remove and discard the peel and white pith. Working over a large bowl, cut the segments from their surrounding membranes, letting the juice fall into the bowl and setting the segments aside. Squeeze the juice into the bowl and discard the membrane. Repeat with orange.

  4. Add vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the large bowl and whisk to combine. Add lettuce and fennel along with the grapefruit and orange segments; toss until evenly coated.

  5. Slice the pork, if desired; serve with the salad. Garnish with fennel fronds, if desired.

Nutrition Facts (per serving)

343 Calories
22g Fat
16g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. pork & 2 1/2 cups salad
Calories 343
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 20g 40%
Total Fat 22g 28%
Saturated Fat 5g 25%
Cholesterol 65mg 22%
Vitamin A 4356IU 87%
Sodium 695mg 30%
Potassium 633mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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