Pork Chops with Orange & Fennel Salad | Food Stuff
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Cooking tools:
- Spice grinder
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Whisk
- Nonstick skillet
- Stove
- Aluminum foil
- Plate
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 3 cups watercress, or arugula, tough stems removed
- 1/2 teaspoon cornstarch
- 1 large fennel bulb, cored and thinly sliced
- 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
- 1 teaspoon lemon juice
- 3 navel oranges
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
- 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
- 1/2 teaspoon salt, divided
- 1 shallot, chopped
- 1/2 teaspoon sugar
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