3/4 lb (375 g) fusilli

4 bone-in pork chops

1/3 cup (75 ml) flour

3 tablespoons (45 ml) olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 cup (250ml) orange juice

ml (3 tablespoons) soy sauce

Supremes of 2 oranges

1 cup (250 ml) chopped watercress

Salt and pepper

In a pot filled with boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.

Season the chops with salt and pepper and dredge them in flour.

Heat 30 ml (2 tablespoons) of oil in a non-stick pan over medium-hight heat. Brown the chops, about 2 minutes per side. Transfer to a plate.

Heat the remaining oil in the same pan over medium heat and sauté the onion and garlic until golden. Deglaze with the orange juice and soy sauce. Reduce by half or until slightly syrupy. Return the chops to the pan and coat them with the sauce. Remove the chops and keep warm.

Add the pasta and orange segments to the sauce and heat through while stirring. Add the watercress and adjust the seasoning.

Serve the chops with the pasta and a green vegetable.

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