A pork chop recipe that recalls the scents of the Greek Isles.
Pat dry lamb chops with a paper towel. Sprinkle sage and fennel evenly on lamb. Tap gently with your hands so they stick well; salt and pepper.
Heat a large pan over medium. Add oil, then the lamb. Cook one side until it begins to change color, about 6-7 minutes. Turn over.
Peel orange zest in large pieces and place, with the garlic, between the pieces of meat. Cook another 4-6 minutes until pork is cooked to your taste. Remove chops to a plate and squeeze on some orange juice.
A variation of the Pan-fried Provençal Lamb from The Spice Trekkers Cook at Home