Pork Chops with Sicilian Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
In Sicily, citrus and nuts reign supreme. The salad accompanying these chops in this delicious weeknight dinner recipe pays homage to both of those ingredients. Best of all -- the sweet oranges and the crunchy pistachios pair perfectly with the bitter radicchio and briny olives, giving you a side dish full of varying flavors and textures!



  1. 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.
  2. 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.
  3. 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.
  4. Divide the pork chops and salad among plates and top the salad with the pistachios. Serve with the lemon wedges.