Ingredients

• Kosher salt and freshly ground pepper
• 4 boneless center-cut pork loin chops (about 1 pound), trimmed
• 5 tablespoons light mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey mustard
• 3/4 cup fat-free croutons (any flavor), crushed
• 3 tablespoons grated parmesan cheese
• 1/4 cup all-purpose flour
• 5 large navel oranges
• 1 5-ounce package baby arugula (about 8 cups)
• 1 red onion, thinly sliced
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes.
2. Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate.
3. Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes.
4. Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl.
5. Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper.
6. Photograph by Christopher Testani