Arugula-Citrus Salad with Pork

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • Per serving: Calories 496; Fat 20 g (Saturated 5 g); Cholesterol 73 mg; Sodium 505 mg; Carbohydrate 47 g; Fiber 6 g; Protein 33 g

  • Photograph by Christopher Testani

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