Pan-Seared Pork Chops with Fresh Orange, Fennel, Red Onion & Mustard

Not fussy, not heavy, just bright, quick and delicious

Confession: the last few weeks, I haven’t made many exciting dinners. My mind has just not been there. The house I work in is moving (boxes everywhere—my brain not on cooking), soccer season is in full swing (what Zbar flavor is it they like again?), Zach’s been traveling, and we’ve been trying to get summer plans in place… Didn’t 2025 just start? How can this be? But camps and schedules need to be locked in, and I am simply not that kind of person. My brain gets locked up. All of this to say: dinner? It’s been low on the list.

So yesterday on my hike, I was really looking for dinner inspiration—as a mood booster more than anything. I was feeling drawn to spring, thinking about snap peas, asparagus, all the obvious green things... But then, all of a sudden, I had a craving for citrus. Had I even made the most of citrus season? Not really. I remembered the big bag of mandarins leftover from school lunches. And right on the heels of that thought: pork chops. I started imagining how to make them feel fresh—no apples, no sage, none of the usual suspects. Maybe fresh citrus on pork chops? brightened up with a spoonful of mustard?

There was also a half a bulb of fennel and some red onion languishing in the crisper. I I bulked it up with half a yellow one. A bag of gorgeous new spring potatoes ready to be roasted… Somehow, it all came together.

This recipe feels like a tiny win. The kids loved it (Camila was a no on the fennel, but Wolfie liked it). I loved it. Not fussy, not heavy. Just bright, quick, and delicious—which is exactly what I needed. Maybe it’s what you need too.