Pork Chops With Fennel and Hot Honey
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large fennel bulbs, tops trimmed, sliced (fronds reserved)
- Kosher salt and freshly ground pepper
- 2 navel oranges
- 3 tablespoons hot honey
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons fennel seeds, roughly chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 4 bone-in pork chops (3/4 inch thick; about 1 3/4 pounds)
- 2 tablespoons vegetable oil
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