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Pork Chops With Orange & Fennel Salad

Nutrition per serving    (USDA % daily values)
CAL
268
FAT
25%
CHOL
37%
SOD
26%

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Ingredients for 4 servings

1 teaspoon lemon juice

1/2 teaspoon cornstarch

2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder

1 large fennel bulb, cored and thinly sliced

1/2 teaspoon sugar

3 navel oranges

3 cups watercress, or arugula, tough stems removed

4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

1 shallot, chopped

1/2 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

1/4 teaspoon freshly ground pepper

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