1 pound beets, peeled, cut into 1/2 inch wedges
4 Tbsp. extra virgin olive oil
salt and black pepper
2 oranges, peeled and segmented
6 cups baby arugula
4 pork chops
1 Tbsp. oregano
1 Tbsp. thyme

Preheat to 450 degrees. Toss the beets with 3 Tbsp. of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a baking sheet. Roast 15 minutes. Add the oranges to the baking sheet and roast, tossing once, until the beets and oranges are tender, 15 more minutes. Add the arugula and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the oregano, thyme, and 1/2 tsp. salt and 1/2 tsp. pepper and cook 7 to 9 minutes per side. Serve with the beets and oranges.