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1
Sprinkle the pork chops with salt and pepper to taste and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice.
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2
Preheat the oven to 500F.
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3
Trim the 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-thick slices.
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5
Put the remaining olive oil in an 8-inch skillet or a saucepan that is at least 4 inches deep.
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6
Put 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 orange 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 about 20 minutes 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 for 2 minutes, then turn and roast for another 2 to 3 minutes, or until the chops are done.
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15
Serve the chops on a bed of the compote.
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16
Mince the reserved fennel fronds and use as a garnish.
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17
Substitute grapefruit for the oranges or add the juice of a lemon or a lime to the mix.
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18
Vary the herb.
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19
Classic Western European herbs like rosemary, thyme, tarragon, and parsley are all naturals, but cilantro or finely minced lemongrass also add nice touches.
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20
Add finely minced peeled fresh ginger along with some garlic and soy sauce.
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21
A teaspoon or so of sesame oil finishes the compote nicely.
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22
Substitute peanut oil for the olive oil if you have it, or use a neutral oil like canola.
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23
Any meat, like steak, can be cooked like the pork.
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24
Grilled chicken, on or off the bone, works well, as does sauteed duck breast.
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25
You can also make the dish with fish: Try roasted delicate fillets, like cod or red snapper; or grilled shrimp; or swordfish, tuna, or salmon steaks.
