Arugula-Citrus Salad with Pork

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Citrus Dressing and Arugula Salad

Seared Scallops with Citrus, Arugula and Pomegranate Salad

Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette

Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette

Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette

Herb Salad

Watermelon Salad