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Pork Chops with Fennel, Orange, and Olive Salad

Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    4 (6-ounce) bone-in center-cut pork chops
    •    3/4 tsp kosher salt, divided
    •    1/2 tsp freshly ground black pepper, divided
    •    2 tbsps extra-virgin olive oil, divided
    •    2 navel oranges
    •    2 tsps honey
    •    2 tsps white wine vinegar
    •    2 cups thinly sliced fennel bulb (about 1 large)
    •    1/4 cup fennel fronds
    •    1/3 cup sliced pitted kalamata olives


  1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
  3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add ­fennel, fronds, and olives; toss gently to combine. Serve pork with salad.

This great family recipe is thanks to myrecipes Recipes at


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