Browned boneless pork chops and softened onion slices braise in freshly-squeezed orange juice until the cooking liquid is thick and sticky. Sprinkle with nuts before serving to add textural contrast.Sprigs of tarragon were used to garnish the pork because we had an abundance of the herb at the time I cooked this dish. Parsley, scallions or mint will work too.
Over high heat, sear the pork chops, flipping them over when one side is nicely browned around the edges.
Right after flipping the pork chops, add the sliced onion, and cook until other side of the pork is also browned along the edges and the onion slices start to caramelize.
Season the pork with salt and pour in the orange juice. Optionally, add orange zest.
Lower the heat, cover and braise the pork chops in the orange juice until the liquid has almost dried and the onions are soft and brown. Should take 20 to 30 minutes.
Pour in the honey. Stir. If the sauce is too sticky, add a tablespoonful of water. Then, turn off the heat.
Serve the pork chops as is. Or garnish with orange slices, fresh greens and chopped roasted walnuts before serving.