Directions:

• If using the oven, preheat it to 220C/200C Fan/Gas 7. If using a barbecue, allow the flames to die down until the coals are just glowing.
• Drizzle the orange slices with a little oil, salt and pepper and grill or bake until charred on both sides. Once caramelised, put the slices onto a baking tray. Season again with a pinch of salt and pepper, then drizzle with more oil and a splash of white wine vinegar. Set aside.
• For the dressing, combine the olive oil, white wine vinegar, mustard, honey and a pinch of salt and pepper in a jug. Use a stick blender to blitz together. Once the oranges are cool enough to handle, halve each slice and then finely chop. Add a few pieces at a time to the vinaigrette and blitz until fully combined, adding a little more olive oil to loosen if needed.
• Season the pork on both sides with salt, pepper and some thyme sprigs. If using a barbecue, place the chops directly onto the grill and flip once one side begins to char and the fat starts to drip through (about 4�5 minutes on each side). Once cooked, set aside on a tray to rest.
• If not using a barbeque, start by bringing the pork chops to room temperature. Heat the vegetable oil in a griddle pan or frying pan set over high heat. When the oil is almost smoking, add the chops and fry them for about 3 minutes on each side, in batches if necessary. Place the seared chops on a baking tray and transfer to the oven to cook for 6 minutes. Remove from the oven and allow to rest for at least 5 minutes.
• Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette and toss together. Add a sprinkling of fresh thyme and the olives, then toss together. Garnish with leftover fennel fronds.
• To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like.