Arugula salad with oranges and pork

Ingredients:

• 4 natural boneless pork loin cutlets (about 450 g), fat trimmed
• 5 tablespoons light mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp honey mustard
• 3/4 cup low-fat croutons (any flavor), crushed
• 3 tbsp. l. grated parmesan
• 1/4 cup flour
• 5 large Navelina oranges
• 1 package (140 g) small arugula (about 8 cups)
• 1 red onion, thinly sliced
• 1 tbsp extra-virgin olive oil

Preparation:

1. Preheat oven to 230°C.
2. In a small baking dish, combine 1/4 cup cold water, 1 teaspoon salt, and a pinch of freshly ground black pepper. Prick the pork chops with a fork and add them to the brine. Let sit, turning once, for 10 minutes.
3. Meanwhile, in a shallow bowl, combine the mayonnaise, Worcestershire sauce, and honey mustard. In another shallow bowl, combine the crushed croutons and Parmesan cheese. Place the flour on a plate.
4. Remove the pork from the brine and pat dry. Dredge one cutlet at a time in flour, then dip it in the mayonnaise mixture, then roll it in the breadcrumbs, pressing to coat evenly.
5. Transfer to a rack set on a baking sheet. Bake until golden brown and cooked through, about 20 minutes.
6. Cut the tops and bottoms off three oranges, then trim off the rind and white pith. Slice the oranges into rounds, remove any seeds, and place in a large bowl. Juice the remaining two oranges into the bowl.
7. Cut the pork cutlets into 1 cm pieces. Add the pork, arugula, onion, and olive oil to the bowl with the oranges and toss to combine. Season with salt and pepper to taste.