Orange and Saffron Confit Fennel with Pork Chops | RICARDO

Ingredients

• 1 fennel bulb, cut lengthwise into 4 slices, each ½ inch (1.5 cm) thick
• 2 tbsp butter
• 1 orange, zest finely grated
• 1 cup (250 ml) freshly squeezed orange juice (from 3 to 4 oranges)
• 2 tbsp (30 ml) honey
• ¼ tsp saffron
• ¼ tsp turmeric
• 2 oranges, peeled down to the flesh, cut into half-moons
• 4 boneless pork chops, each about ¾ inch (2 cm) thick
• 2 tsp orange and harissa salt
• 2 tbsp (30 ml) olive oil
• Fennel fronds (optional)