Arugula-Citrus Salad with Pork

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

  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.

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