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1
Sprinkle pork chops with salt and pepper, and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice.
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2
Heat oven to 500 degrees.
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3
Trim fennel, reserving some of the dill-like fronds.
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4
Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
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5
Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep.
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6
Place half the fennel in the skillet, then top with half the orange, the onion and the rosemary.
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7
Sprinkle with salt and pepper, then top with the remaining fennel and orange.
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8
Pour in the juice, and add more salt and pepper.
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9
Bring to a boil on top of the stove, and cook over fairly lively heat, pressing the solids down into the liquid from time to time.
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10
When the mixture is no longer swimming in juice but not yet dry, it is done.
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11
Hold it at minimum heat while you finish the pork chops.
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12
Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes.
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13
Add the pork chops with their marinade, and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove).
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14
Roast 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
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15
Serve chops on a bed of the compote.
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16
Mince the reserved fennel fronds, and use as a garnish.
