Ingredients
* 3 navel oranges* 1 teaspoon Lemon juice
* 4 4-ounce Boneless pork chops, 1/2 inch thick, trimmed
* 2 teaspoons Fennel seeds, roughly chopped or coarsely ground in a spice grinder
* 1/4 teaspoon Freshly ground pepper
* 1 tablespoon Extra-virgin olive oil
* 1 large fennel bulb, cored and thinly sliced
* 1 shallot, chopped
* 3 cups Watercress, or arugula, tough stems removed
Description
Meals Matter
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