Cook cavatelli according to package directions; drain and reserve 2 tbsp. cooking liquid.
Meanwhile, season pork chops with cumin, paprika, oregano, salt and pepper. Heat oil in large skillet set over medium heat; cook pork, in batches, for about 2 minutes per side or until golden brown. Transfer to plate.
In same skillet, cook onion, jalapeño and garlic for about 5 minutes or until starting to soften. Stir in broth, orange juice and lime juice; bring to boil.
Return pork chops to skillet; add cavatelli, reserved pasta liquid, arugula, orange segments and 1 tbsp. parsley to skillet. Toss well; cook until sauce thickens and clings to pasta.
Divide pasta among plates. Top each with two pork chops and sprinkle with remaining parsley.
Substitute cilantro for parsley.
Substitute 1/4 cup chopped red bell pepper for jalapeño pepper.
A Pasta Fits original recipe.
Spiced Pork Chops with Warm Arugula and Orange Pasta
Amount Per Serving
Calories 378Calories from Fat 99
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.