Name: Pork Chops with Sicilian Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 bone-in pork chops (about 3/4 inch thick; 2 to 2 1/4 pounds); 2 teaspoons dried oregano; Kosher salt and freshly ground pepper; 1 lemon, halved; 2 teaspoons Dijon mustard; 3 ounces baby spinach (about 3 cups); 1/2 small head radicchio, shredded; 1/2 fennel bulb, cored and thinly sliced; 1/2 cup pitted kalamata olives, roughly chopped; 2 navel oranges; 1/4 cup pistachios, roughly chopped

Directions

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Pat the pork chops dry with paper towels; sprinkle both sides with the oregano, salt and pepper. Add to the skillet and cook until the chops are deep golden brown on the bottom, 4 to 5 minutes. Flip and cook until the pork chops are cooked through, about 5 more minutes. Transfer to a clean cutting board or platter and tent with foil. Let rest while preparing the salad.
Squeeze the juice of half a lemon into a large bowl. Add the remaining 3 tablespoons olive oil and the mustard; season with salt and pepper. Whisk the dressing until smooth. Slice the remaining lemon half into wedges and set aside. Add the spinach, radicchio, fennel and olives to the bowl.
With a sharp paring knife, cut the peel and pith off the oranges. Working over a bowl to collect the juices, slice between the membranes to release the orange segments. Add the orange segments and juice to the salad and toss to coat.
Divide the pork chops and salad among plates and top the salad with the pistachios. Serve with the lemon wedges.

Photograph by Andrew Purcell

Pork Chops with Sicilian Salad

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