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Pork Chops with Fennel, Orange, and Olive Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 pork chop and about 1/2 cup salad)

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.

Ingredients

  • 4 (6-ounce) bone-in center-cut pork chops
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 navel oranges
  • 2 teaspoons honey
  • 2 teaspoons white wine vinegar
  • 2 cups thinly sliced fennel bulb (about 1 large)
  • 1/4 cup fennel fronds
  • 1/3 cup sliced pitted kalamata olives
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Nutrition Information

  • calories 446
  • fat 21.2 g
  • satfat 4.8 g
  • monofat 10.9 g
  • polyfat 2.3 g
  • protein 47 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 143 mg
  • iron 2 mg
  • sodium 597 mg
  • calcium 98 mg

How to Make It

  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.