Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned, 10 minutes. Add 1/2 cup water, reduce the heat to medium and cook until tender, 8 to 10 minutes.

Step 2

Meanwhile, cut off the peel and white pith from the oranges. Working over a bowl, cut along both sides of each membrane to release the orange segments into the bowl. Squeeze the juice from the remaining membranes into the bowl. Strain 1/4 cup juice into a separate bowl; add the hot honey and vinegar and stir to dissolve. Stir the juice mixture into the fennel in the skillet and cook until fully absorbed and the fennel starts to sizzle and brown again, 6 to 8 minutes. Season with more salt if needed.

Step 3

Mix the fennel seeds, coriander and garlic powder in a small bowl. Lightly score through the fat of the pork chops in a few places to prevent curling. Season with salt and pepper, then rub with the spice mixture. Heat the vegetable oil in a large skillet over medium-high heat. Cook the pork chops (in batches if necessary) until browned and just cooked through, about 2 minutes per side.

Step 4

Divide the pork and fennel among plates. Scatter the orange segments over the fennel, drizzle with olive oil and top with torn fennel fronds.