USE A CAST IRON OR BLUE STEEL PAN LARGE ENOUGH TO ACCOMMODATE THE CHOPS WITHOUT CROWDING. PRE-HEAT OVER MEDIUM FLAME FOR FIVE MINUTES.
DRY THE CHOPS THOROUGHLY WITH PAPER TOWELS. SEASON WITH SEA SALT AND FRESHLY GROUND PEPPER.
PUT A SPLASH OF OLIVE OIL IN THE PAN. LAY IN THE CHOPS. COOK 3-5 MINUTES PER SIDE, DEPENDING ON THEIR THICKNESS. AFTER YOU FIRST SEE DROPS OF BLOOD ON THE SURFACE OF THE MEAT, COOK A MINUTE LONGER. THE CHOPS ARE DONE WHEN THE MEAT SPRINGS LIGHTLY BACK WHEN POKED WITH YOUR FINGER. ANY MORE THAN THAT, YOU'RE ON YOUR OWN.
MEANWHILE, PEEL THE ONION. SLICE LENGTHWISE IN HALF, THEN CROSSWISE INTO 1/4-INCH HALF MOONS.
PEEL ANY TOUGH OR DISCOLORED SKIN OFF THE FENNEL BULB. TRIM OFF THE STEM AND RESERVE ANY FRONDS ATTACHED. SLICE LENGTHWISE IN HALF. CUT OUT THE TOUGH WEDGE AT THE BASE. SLICE INTO 1/4 INCH HALF MOONS.
PEEL THE ZEST FROM THE ORANGE AND JULIENNE INTO 1/4-INCH STRIPS.
WHEN THE CHOPS ARE DONE, REMOVE TO A WARM PLATTER.
ADD THE ONIONS TO THE PAN. REDUCE THE HEAT AND COOK, STIRRING FREQUENTLY TILL THE ONIONS START TO WILT. ADD THE FENNEL AND. COOK ANOTHER MINUTE. STIR IN THE ORANGE ZEST AND COOK ANOTHER MINUTE.
IF YOU WISH YOU CAN SIMPLY ARRANGE THE CHOPS ATOP THE FENNEL MIXTURE OR SPOON THE MIXTURE ONTO A PLATTER AND LAY THE CHOPS ON TOP. GARNISH WITH SPRIGS OF FENNEL FRONDS.
SERVES 4
