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Photo: Jacob Fox
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
4boneless pork chops, 1/2-inch-thick, trimmed (about 1 pound)
1 ¼teaspoonskosher salt, divided
¾teaspoonground pepper, divided
4tablespoonsextra-virgin olive oil, divided
1tablespoonunsalted butter
1clovegarlic, smashed and peeled
1red grapefruit
1orange
1tablespoonred-wine vinegar
1largefennel bulb, trimmed and thinly sliced, fronds reserved for garnish
DirectionsPat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.Meanwhile, slice both ends off grapefruit. Using a sharp knife, remove and discard the peel and white pith. Working over a large bowl, cut the segments from their surrounding membranes, letting the juice fall into the bowl and setting the segments aside. Squeeze the juice into the bowl and discard the membrane. Repeat with orange.Add vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the large bowl and whisk to combine. Add lettuce and fennel along with the grapefruit and orange segments; toss until evenly coated.Slice the pork, if desired; serve with the salad. Garnish with fennel fronds, if desired.Originally appeared: EatingWell Magazine, December 2021
Directions
Pat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.Meanwhile, slice both ends off grapefruit. Using a sharp knife, remove and discard the peel and white pith. Working over a large bowl, cut the segments from their surrounding membranes, letting the juice fall into the bowl and setting the segments aside. Squeeze the juice into the bowl and discard the membrane. Repeat with orange.Add vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the large bowl and whisk to combine. Add lettuce and fennel along with the grapefruit and orange segments; toss until evenly coated.Slice the pork, if desired; serve with the salad. Garnish with fennel fronds, if desired.
Pat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.
Meanwhile, slice both ends off grapefruit. Using a sharp knife, remove and discard the peel and white pith. Working over a large bowl, cut the segments from their surrounding membranes, letting the juice fall into the bowl and setting the segments aside. Squeeze the juice into the bowl and discard the membrane. Repeat with orange.
Add vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the large bowl and whisk to combine. Add lettuce and fennel along with the grapefruit and orange segments; toss until evenly coated.
Slice the pork, if desired; serve with the salad. Garnish with fennel fronds, if desired.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)343Calories22gFat16gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
