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