Note: These take a few minutes to "dress," but once you do, they can be left to marinate in the fridge for up to a day. Once you've zested the orange, you might want to peel it, section it and add it to the salad. This recipe must be made in advance and requires kitchen twine. From "Open Kitchen" by Susan Spungen (2019, Avery).
• 4 (11/2-in. thick) center-cut, bone-in pork chops (about 3 lb.)
• 1 1/4 tsp. salt, divided
• Freshly ground black pepper
• 6 tsp. olive oil, divided
• 4 cloves garlic, grated on a Microplane
• Zest of 1 orange (see Note)
• 1 large fennel bulb, fronds removed and reserved
• 2 tbsp. fresh rosemary leaves
• 16 fresh sage leaves
• 8 paper-thin slices pancetta (about 3 oz.)
• 1 tbsp. fresh lemon juice
• 1 1/2 oz. shaved Parmigiano- Reggiano cheese
Season the chops on both sides with 1 teaspoon of the salt and plenty of pepper. Rub with 2 teaspoons of the oil, the garlic, and orange zest. Sprinkle both sides of the chops with some of the fennel fronds, rosemary, and 2 sage leaves on each side. Arrange 1 slice of pancetta on each side of the chops and tie it on securely using 2 pieces of crisscrossing butcher's twine. Chill until ready to cook.
Preheat the oven to 375 degrees. Bring pork to room temperature for 30 minutes.
Heat a large (12-inch) skillet with an ovenproof handle over medium-high heat. Add 2 teaspoons of the remaining oil, then add the chops. Cook until deeply browned on the first side, 8 to 10 minutes, then turn and cook for 5 minutes on the second side. Transfer to the oven and cook for 5 to 10 minutes longer, until they reach an internal temperature of 130 degrees. Let rest for 5 minutes before serving. Remove the strings.
Quarter the fennel bulb lengthwise and thinly slice it on a mandoline. Toss with the lemon juice, the remaining 2 teaspoons oil, and the remaining 1/4 teaspoon salt. Top with the shaved cheese and grind black pepper over the top. Serve the salad alongside the chops.