Pork Chops With Fennel, Orange, And Olive Salad

• 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

1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. 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.
3. 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.

pork chops, kosher salt, freshly ground black pepper, extravirgin olive oil, oranges, honey, white wine vinegar, fennel bulb, fennel fronds, olives

Taken from www.myrecipes.com/recipe/pork-chops-fennel-orange-olive-salad (may not work)