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!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |