Pork Chops with Orange Fennel Salad
Ingredients
1
navel orange
1
teaspoon
lemon juice
16
oz (4 4-ounce boneless pork chops), 1/2 inch thick, trimmed
2
teaspoons
fennel seeds, roughly chopped or coarsely ground in a spice grinder
1/4
teaspoon
freshly ground pepper
1
tablespoon
extra-virgin olive oil
1
arge fennel bulb, cored and thinly sliced
1
shallot, chopped
3
cups
shallot, chopped