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Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.