Sweet-and-Sour Pork Chops with Pickled Fennel

Here, pickled fennel brightens up a simple weeknight pork chop supper. You'll need to prepare the fennel and refrigerate for three days before using. The tangy flavor boost is completely worth it, so plan ahead. 

• 
  
  1 cup freshly squeezed orange juice; more as needed
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  4 (1-inch-thick) bone-in pork chops (about 2 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1 pint Pickled Fennel with Mustard and Peppercorns 
  
  

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.