Pork Chops with Blood Oranges, Fennel & Olives

When blood oranges are in season, look for fruit that feels firm and heavy (read: juicy).
Publish date:
Pork Chops with Blood Oranges, Fennel & Olives

Recipe by Laura Rege

Start to Finish: 30 minutes

Servings: 4


  • 2 blood oranges, thinly sliced into rounds

  • 2 small heads fennel, trimmed and cut into 1/2-inch wedges

  • 3 tbsp. olive oil

  • 2 tsp. paprika

  • 1/2 tsp. ground cinnamon

  • 4 pork loin chops (each 3/4 inch thick)

  • 2 tbsp. sherry vinegar

  • 3/4 cup Castelvetrano olives


On baking sheet, toss oranges, fennel, and oil; season. Roast at 425° for 15 minutes. In small bowl, toss paprika, cinnamon, 1 1/2 tsp. salt, and 1 tsp. pepper; rub all over pork. Transfer to baking sheet. Drizzle with vinegar. Broil until just cooked, turning pork halfway through, about 10 minutes. Top with olives.