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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • 2 oranges
  • 1 (5 oz) pkg baby spinach

• STEP 2

  Cut off a piece from each stem end of the oranges to reveal the flesh; slice off the skin and pith, then cut the oranges lengthwise into 8 wedges. Cut the wedges crosswise into small pieces and transfer to a small bowl.

• STEP 3

  Crack the eggs into a medium bowl and beat with a whisk or fork.

  • 2 eggs

• STEP 4

  Place the flour and bread crumbs on two separate plates.

  • 4 tbsp all-purpose flour
  • 1 cup panko bread crumbs

• STEP 5

  Place the pork chops on a cutting board and, holding a knife parallel to the board, cut the chops in half horizontally to form thin fillets. Season generously with salt and pepper on both sides.

  • 4 pork chops, boneless
  • 1 tsp salt
  • ½ tsp black pepper

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  One piece at a time, thoroughly coat the seasoned pork chops in the flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the bread crumbs (pressing to adhere). Transfer to a plate.

• STEP 8

  Once the skillet is hot, add the pistachios and toast, stirring constantly for 1 to 2 minutes. Once done, transfer to a small bowl.

  • ¼ cup pistachios

• STEP 9

  Once the pistachios have been transferred, add coconut oil to the skillet and swirl to coat the bottom.

  • 1 tbsp virgin coconut oil

• STEP 10

  Place half of the breaded pork chops in the skillet; cook until they are golden brown and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate. Then, add more coconut oil and repeat with the remaining pork chops.

  • 1 tbsp virgin coconut oil

• STEP 11

  While the pork chops cook, in a small bowl, combine and whisk together olive oil, balsamic vinegar, Dijon, salt, and pepper.

  • 2 tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 12

  To serve, arrange a bed of spinach on one side of a plate, top with the orange segments and pistachios, and drizzle with the dressing. Place the pork chops on the other side. Enjoy!