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1
Prepare the pork Whisk the citrus juice and zest, honey, garlic and onion.
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2
Add the chops and let stand at room temperature for 15 minutes.
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3
Prepare the pork Remove the chops from the marinade.
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4
Strain and reserve the marinade.
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5
In a large nonstick skillet, heat 2 tablespoons of the oil.
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6
Season the chops with salt and pepper, add 2 to the skillet and cook over moderately high heat until golden, about 2 minutes per side; transfer to a plate.
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7
Repeat with the remaining 1 tablespoon of oil and 2 chops.
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8
Clean the skillet.
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9
Prepare the pork In the same skillet, melt the butter.
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10
Add the chops and the strained marinade and cook over moderate heat, turning and basting, until the chops are cooked through, 6 to 8 minutes; an instant-read thermometer inserted in the center of each chop should register 135.
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11
Transfer the chops to plates and spoon some of the sauce on top.
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12
Meanwhile, make the slaw In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice.
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13
Add the endives, jalapeno, cauliflower and cilantro, season with salt and pepper and toss well.
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14
Meanwhile, make the slaw Top the chops with the slaw.
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15
Scatter the cashews and coconut flakes on top and serve.
