Pork Chops with Orange & Fennel Salad

Fennel is becoming one of my favorite ingredients. There's something gourmet yet homey about cooking with it. Maybe gourmet because it has a fresh, healthy taste and homey because it reminds me of Italian cooking. Whatever it is, I like to try it out whenever I see a new recipe that calls for it.

I think fennel and orange is a classic combination and it works perfectly with the pork chops. This dish does not have any strong flavors individually, but it has a very sophisticated taste when complete. It kind of reminds me of spa food - even though you probably wouldn't find pork chops at most spas. It is fresh and light yet flavorful. My family loved it.

Pork Chops with Orange & Fennel Salad Makes 4 servings 3 naval oranges 1 teaspoon lemon juice ½ teaspoon sugar ½ teaspoon cornstarch ½ teaspoon salt, divided 4 4-ounce boneless porkchops, ½-inch thick, trimmed 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder ¼ teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil 1 large fennel bulb, cored and thinly sliced 1 shallot, chopped 3 cups watercress or arugula, tough stems removed

Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and ¼ teaspoon salt into the bowl with the orange juice. Set aside.

Season pork chops on both sides with fennel seeds, the remaining ¼ teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.

Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.