4 pork chops, about 1½ cm thick
sea salt and freshly ground pepper
1 tablespoon olive oil
2 red onions, peeled with root end left on
2 fennel bulbs, fronds reserved
zest and juice 1 orange
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1 cup chicken stock
2 cloves garlic, crushed
6 sprigs thyme
pinch chilli flakes
1 x 400 gram tin chickpeas, drained and rinsed
Preheat the oven to 180°C.
Cut the skin off the chops and score the fat with a sharp knife to prevent them curling up during cooking. Season.
Heat the oil in a large sauté pan and brown the chops on both sides then transfer to a plate.
Cut the onions and fennel into wedges and add to the pan. Season and cook over a medium heat for about 8 minutes until lightly golden and softened. Transfer to a wide ovenproof baking dish.
Add all the remaining ingredients to the pan and bring to the boil. Place the chops on top of the vegetables and pour over the contents of the pan.
Bake for 15 minutes or until the pork is just cooked through. Scatter with the reserved fennel fronds to serve.