Orange and Saffron Confit Fennel with Pork Chops

Ingredients

• Fennel

  • 1 fennel bulb, cut lengthwise into 4 slices, each ½ inch (1.5 cm) thick
  • 2 tbsp butter
  • 1 orange, zest finely grated
  • 1 cup (250 ml) freshly squeezed orange juice (from 3 to 4 oranges)
  • 2 tbsp (30 ml) honey
  • ¼ tsp saffron
  • ¼ tsp turmeric
  • 2 oranges, peeled down to the flesh, cut into half-moons

• Pork Chops

  • 4 boneless pork chops, each about ¾ inch (2 cm) thick
  • 2 tsp orange and harissa salt
  • 2 tbsp (30 ml) olive oil
  • Fennel fronds (optional)