Hot Honey Pork Chops

Steps

1. Heat the olive oil in a large skillet over medium-high heat. Add the
   sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Cook,
   stirring occasionally, until browned, 10 minutes. Add 1/2 cup water,
   reduce the heat to medium and cook until tender, 8 to 10 minutes.
2. Cut off the peel from the oranges. Squeeze the juice into the bowl.
   Strain 1/4 cup juice into a separate bowl, add the hot honey and
   vinegar and stir to dissolve. Stir the juice mixture into the fennel
   in the skillet and cook until fully absorbed and the fennel starts to
   sizzle and brown again. Season with more salt if needed.
3. Mix the fennel seeds, coriander and garlic powder in a small bowl.
   Season the pork chops with salt and pepper, then rub with the spice
   mixture. Heat the vegetable oil in a large skillet over medium-high
   heat. Cook the pork chops (in batches if necessary) until browned.