Arugula-Citrus Salad with Pork Recipe

Name: Arugula-Citrus Salad with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
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.
2
Pierce the pork chops all over with a fork; add to the brine.
3
Let sit, flipping once, 10 minutes.
4
Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish.
5
Combine the crushed croutons and parmesan in another shallow dish.
6
Put the flour on a plate.
7
Remove the pork from the brine; pat dry.
8
Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat.
9
Transfer to a rack set on a baking sheet.
10
Bake until golden and cooked through, about 20 minutes.
11
Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith.
12
Slice into rounds, discard any seeds and transfer to a large bowl.
13
Squeeze the juice of the remaining 2 oranges into the bowl.
14
Cut the pork chops into 1/2-inch pieces.
15
Add the pork, arugula, onion and olive oil to the bowl; toss.
16
Season with salt and pepper.
17
Per serving: Calories 496; Fat 20 g (Saturated 5 g); Cholesterol 73 mg; Sodium 505 mg; Carbohydrate 47 g; Fiber 6 g; Protein 33 g
18
Photograph by Christopher Testani

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Arugula-Citrus Salad with Pork falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula-Citrus Salad with Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions