Instructions

1. While bringing large pot of water to boil, peel and dice 4 large potatoes.
2. Place potatoes into boiling water and cook until fork tender.
3. Drain potatoes and remove from water.
4. While potatoes are still warm, mash potatoes, adding enough butter, milk and grated parmesan cheese to create a smooth consistency.
5. Set aside to cool.
6. In skillet, heat 2 tablespoons olive oil and 1 tablespoon of butter over medium heat.
7. At the same time, take ½ cup of mashed potato mixture and make into a ball, then flatten slightly with hand, forming a patty.
8. Continue making potato pancakes until mashed potatoes are gone.
9. Place potato pancakes in skillet.
10. Cook until golden brown then gently flip pancakes and cook on other side (approximately two minutes per side).
11. While potatoes are cooking, in separate skillet bring 1 tablespoon of olive oil to temperature over medium heat.
12. Add pork chops and cook approximately two minutes of first side, then turn over and cook on other side (approximately three minutes per side).
13. As the pork chops are cooking, remove the stems and bottom from the fennel root.
14. Slice and chop fennel root, then place into the pan with the pork chops.
15. Deglaze pan with ¼ cup of white wine.
16. Remove pork chops from pan, then add 1 cup of orange juice to the pan.
17. Once orange juice has reduced in volume, return the pork chops to the pan, one chop at a time, coating one side of the each chop in the orange juice sauce before turning over to the other side.
18. To a bowl add 3 cups of arugula.
19. Toss with 2 tablespoons extra-virgin olive oil, 1 tablespoon of champagne vinegar and 1 tablespoon sea salt.
20. Place potato pancakes on individual plates, topped with a pork loin chop and the orange juice/fennel sauce.
21. Garnish with a sprig on fennel stem.