Pork Chops with Sicilian Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 41 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 123 milligrams
- Sodium
- 728 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 46 grams
- Total: 40 min
- Active: 40 min
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.