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0.0 – 0 reviews • Pork
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories |
496 |
| Total Fat |
20 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
73 milligrams |
| Sodium |
505 milligrams |
| Carbohydrates |
47 grams |
| Dietary Fiber |
6 grams |
| Protein |
33 grams |
