Serves 4 (serving size: 1 pork chop and about 1/2 cup salad)
Photo: Jennifer Causey; Styling: Claire Spollen
4 (6-ounce) bone-in center-cut pork chops
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 navel oranges
2 teaspoons honey
2 teaspoons white wine vinegar
2 cups thinly sliced fennel bulb (about 1 large)
1/4 cup fennel fronds
1/3 cup sliced pitted kalamata olives
How to Make It
Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add fennel, fronds, and olives; toss gently to combine. Serve pork with salad.