From Eating Well, January/Febraury 2009
3 navel oranges
1 tsp lemon juice
1/2 tsp sugar
1/2 tsp cornstarch
1/2 tsp salt, divided
4 4-oz boneless pork chops, 1/2 inch thick
2 tsp fennel seeds, roughly chopped or coarsely ground in a spice grinder
1/4 tsp fresh ground pepper
1 tbsp olive oil
1 large fennel bulb, cored and thinly sliced
1 shallot, chopped
3 cups watercress OR arugula
Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Save juice in the bowl before discarding membranes. Transfer segements with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch, and 1/4 tsp salt into the bowl with the orange juice. Set aside.
Season pork chops on both sides with fennel seeds, the remaining 1/4 tsp salt, and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
Add sliced fennel and shallot to the pan and cook, stirring, 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1-2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.
Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the porkchops on the fennel salad, drizzled with the pan sauce.