Arugula-Citrus Salad with Pork
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 496
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 73 milligrams
- Sodium
- 505 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Protein
- 33 grams
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.
