Fennel And Orange Compote With Pan-Roasted Pork

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

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.
2. Heat oven to 500 degrees.
3. Trim fennel, reserving some of the dill-like fronds.
4. Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
5. Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep.
6. Place 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 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, 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 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
15. Serve chops on a bed of the compote.
16. Mince the reserved fennel fronds, and use as a garnish.

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

Taken from cooking.nytimes.com/recipes/9515 (may not work)