Citrus-Mint Infused Pork Chops with Arugula and Mandarin Salad
Savor the delightful flavors of our Citrus-Mint Infused Pork Chops served alongside a refreshing Arugula and Mandarin Orange Salad. This dish perfectly balances the savory richness of the pork with the zesty sweetness of citrus fruits. With a hint of fresh mint and a crunchy almond topping, this vibrant meal is not only visually stunning but also bursts with flavor. Perfect for a quick weeknight dinner or an impressive weekend feast, this recipe is sure to become a favorite at your table. Enjoy a delightful culinary experience that combines freshness with hearty protein!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Mint
3/4 teaspoon (Stemmed and chopped)
Mandarin Oranges
4 ounces (Drained, juice reserved)
Limes
2 (Cut in half, zested and juiced)
Shallot
1 (Peeled and thinly sliced)
Pork Chops
2 (Boneless chops)
Honey
1 tablespoon (N/A)
Baby Arugula
4 ounces (N/A)
Slivered Almonds
1/2 ounce (N/A)
Olive Oil
5 teaspoons (Divided)
Black Pepper
1/2 teaspoon (N/A)
Instructions
1
1. Preheat your oven to 375°F (190°C).
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2. Begin by draining the mandarin oranges, reserving their juice for later use. Zest the limes and then cut them in half to extract the juice. Set aside both the zest and juice for later.
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3. Stem and coarsely chop the fresh mint leaves. Next, peel the shallot and slice it thinly.
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4. Pat the pork chops dry with a paper towel, then season both sides with half the lime zest and a sprinkle of black pepper, ensuring they're well coated.
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5. In a large mixing bowl, combine the reserved mandarin orange juice, half of the lime juice, all but a teaspoon of olive oil (which you'll reserve for cooking the pork), honey, chopped mint (saving a pinch for garnish), remaining lime zest, and a touch of black pepper. Mix thoroughly to create your marinade.
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6. Heat 1-2 teaspoons of olive oil in a skillet over medium heat. Once hot, add the seasoned pork chops, searing them until they develop a golden-brown color, about 2-3 minutes per side.
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7. Transfer the browned pork chops to a baking sheet. They will continue cooking in the oven. Roast them until they reach a minimum internal temperature of 145°F (63°C), approximately 8-10 minutes.
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8. Once done, remove the pork chops from the oven and allow them to rest for 5 minutes before serving.
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9. While the pork chops rest, stir the prepared dressing again to recombine. In the same bowl, add the fresh arugula leaves, mandarin oranges, and shallots. Toss gently to coat everything in the zesty dressing.
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10. To serve, plate the pork chops and drizzle them with the reserved marinade. Don’t forget to garnish your salad with slivered almonds and the remaining mint leaves for an extra touch of freshness. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein in this recipe is boneless pork chops.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How long should the pork chops be seared in the skillet?
The pork chops should be seared for about 2-3 minutes per side until they develop a golden-brown color.
What is the target internal temperature for the pork chops?
The pork chops should reach a minimum internal temperature of 145°F (63°C).
How long do the pork chops need to roast in the oven?
The pork chops should roast in the oven for approximately 8-10 minutes after searing.
Is it necessary to rest the pork chops after cooking?
Yes, you should allow the pork chops to rest for 5 minutes before serving to ensure they stay juicy.
What ingredients are used for the salad dressing?
The dressing is made from reserved mandarin orange juice, lime juice, olive oil, honey, chopped mint, lime zest, and black pepper.
What type of greens are used in the salad?
This recipe uses 4 ounces of fresh baby arugula.
What kind of nuts are used as a garnish?
The salad is garnished with slivered almonds for an extra crunch.
How should I prepare the limes for this recipe?
The limes should be zested first, then cut in half and juiced.
Do I throw away the liquid from the mandarin orange tin?
No, you should reserve the mandarin orange juice as it is a key component of the dressing.
How should the shallot be prepared?
The shallot should be peeled and thinly sliced.
What should I season the pork chops with before cooking?
Season both sides of the pork chops with half of the lime zest and a sprinkle of black pepper.
Is there honey in this recipe?
Yes, 1 tablespoon of honey is used to add sweetness to the citrus-mint dressing.
What is the role of fresh mint in this dish?
Fresh mint is used both in the marinade/dressing and as a fresh garnish for the final plate.
How much olive oil is required in total?
A total of 5 teaspoons of olive oil is used, divided between the dressing and the skillet.
Can I use bone-in pork chops instead?
The recipe specifies boneless, but bone-in can be used; however, you may need to adjust the roasting time.
What gives the dish its citrus flavor profile?
The citrus flavor comes from a combination of fresh lime zest, lime juice, and mandarin orange juice.
When should the salad be tossed?
The salad should be tossed gently while the pork chops are resting to ensure the arugula stays fresh.
Is this recipe considered a quick meal?
Yes, with a short prep and cook time, it is tagged as a quick meal and a healthy dinner option.
How many pork chops does this specific recipe call for?
This recipe calls for 2 boneless pork chops.
What should I do if the dressing separates?
Stir the prepared dressing again right before adding the salad ingredients to recombine the oil and juices.
Does the recipe use salt?
The ingredients list specifically mentions black pepper, though you can add salt to taste if desired.
Can I substitute the arugula with another green?
Yes, spinach or mixed baby greens would work, though arugula provides a specific peppery bite that complements the citrus.
What equipment is needed for searing?
A large skillet is required to sear the pork chops over medium heat.
How is the final dish plated?
Plate the pork chops, drizzle them with reserved marinade, and serve alongside the arugula-mandarin salad topped with almonds.
Is the mint dried or fresh?
The recipe calls for fresh mint leaves that are stemmed and coarsely chopped.
How many grams of carbohydrates are in this dish?
The nutritional data for carbohydrates is not specified in the provided recipe details.
What is the texture of the almonds in this recipe?
The almonds are slivered, providing a delicate crunch to the salad.
Can the marinade be used as a sauce?
Yes, the instructions suggest drizzling the pork chops with the reserved marinade before serving.