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Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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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.

Vanessa Seder
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • 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.

  • 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.

Nutrition Facts

446 calories; fat 21.2g; saturated fat 4.8g; mono fat 10.9g; poly fat 2.3g; protein 47g; carbohydrates 16g; fiber 3g; cholesterol 143mg; iron 2mg; sodium 597mg; calcium 98mg.
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