1 large fennel bulb, thinly sliced (fronds reserved)
1 orange, cut into 4 thick slices
few sprigs fresh thyme
100g/3Β½oz pitted green olives, halved
2 tbsp wholegrain mustard
salt and freshly ground black pepper
1 tbsp honey
100ml/3Β½fl oz extra virgin olive oil, plus extra for the oranges
2 tbsp vegetable oil
2 tbsp white wine vinegar, plus extra for the oranges
4 large pork chops (about 900g/2lb in total), rind removed