Roast Pork Chops with Fennel-Orange Compote

• 4 boneless pork chops (1 to 1 1/2 pounds)
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 fennel bulb (1 pound or more)
• 2 navel oranges, peeled
• 1 medium onion, peeled
• 1 tablespoon fresh rosemary or 1 teaspoon dried
• 1 1/2 cups fresh orange juice

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.
2. Preheat the oven to 500F.
3. Trim the fennel, reserving some of the dill-like fronds.
4. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.
5. Put the remaining olive oil in an 8-inch skillet or a saucepan that is at least 4 inches deep.
6. Put half the fennel in the skillet, then top with half the orange, the onion, and the rosemary.
7. Sprinkle with salt and pepper, then top with the remaining fennel and orange.
8. Pour in the orange juice and add more salt and pepper.
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.
10. When the mixture is no longer swimming in juice but not yet dry about 20 minutes it is done.
11. Hold it at minimum heat while you finish the pork chops.
12. Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes.
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).
14. Roast for 2 minutes, then turn and roast for another 2 to 3 minutes, or until the chops are done.
15. Serve the chops on a bed of the compote.
16. Mince the reserved fennel fronds and use as a garnish.
17. Substitute grapefruit for the oranges or add the juice of a lemon or a lime to the mix.
18. Vary the herb.
19. Classic Western European herbs like rosemary, thyme, tarragon, and parsley are all naturals, but cilantro or finely minced lemongrass also add nice touches.
20. Add finely minced peeled fresh ginger along with some garlic and soy sauce.
21. A teaspoon or so of sesame oil finishes the compote nicely.
22. Substitute peanut oil for the olive oil if you have it, or use a neutral oil like canola.
23. Any meat, like steak, can be cooked like the pork.
24. Grilled chicken, on or off the bone, works well, as does sauteed duck breast.
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.

pork chops, salt, extra virgin olive oil, lemon, fennel, oranges, onion, fresh rosemary, orange juice

Taken from www.epicurious.com/recipes/food/views/roast-pork-chops-with-fennel-orange-compote-386707 (may not work)