Name: Arugula-Citrus Salad with Pork
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground pepper; 4 boneless center-cut pork loin chops (about 1 pound), trimmed; 5 tablespoons light mayonnaise; 1 tablespoon Worcestershire sauce; 1 tablespoon honey mustard; 3/4 cup fat-free croutons (any flavor), crushed; 3 tablespoons grated parmesan cheese; 1/4 cup all-purpose flour; 5 large navel oranges; 1 5-ounce package baby arugula (about 8 cups); 1 red onion, thinly sliced; 1 tablespoon extra-virgin olive oil

Directions

Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes.
Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate.
Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes.
Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl.
Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper.