Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 3 Ratings
Kate Merker

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Credit: Quentin Bacon

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops with ¾ teaspoon each salt and pepper.

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  • Add 4 chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops.

  • Transfer the baking sheet to oven and roast chops to desired doneness, 4 to 6 minutes for medium-rare.

  • Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, ¼ teaspoon each salt and pepper, and the remaining oil.

  • Divide the arugula and chops among individual plates and spoon the tomato mixture over the greens.

Nutrition Facts

407 calories; calories from fat 46%; fat 21g; saturated fat 4g; cholesterol 127mg; sodium 644mg; carbohydrates 12g; fiber 4g; sugars 3g; protein 43g.
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