Photo: Jennifer Causey; Styling: Claire Spollen
Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.
Serves 4 (serving size: 1 pork chop and about 1/2 cup salad)
1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add fennel, fronds, and olives; toss gently to combine. Serve pork with salad.