Preparation

• In a small bowl, mix the orange juice and sugar until dissolved.

  Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the chops on both sides, about 5 minutes total. Transfer to a plate.

  Add the orange juice mixture to the skillet, lower the heat to medium, and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the chops and their juice, turn to coat with the sauce, and cook, basting occasionally, until nearly done (they’ll feel firm when poked with a finger), about 4 minutes. If the sauce evaporates, add a bit more orange juice.

  With tongs, pull the pickled fennel from the jar and add it to the pan, leaving the liquid behind. Cook until the pork reaches 145°F. Serve immediately.

Sautéed Spinach with ShallotsorSautéed Swiss Chardmakes the perfect side for this dish.