Pork Chops Osso Buco

Preheat oven to 350 degrees F.

Season chops with salt and pepper, then dredge in flour. Heat oil in a large ovenproof skillet over medium high. Sear chops on both sides until brown, about 5 minutes per side. Transfer to a plate, discard oil, and return pan to burner.

For the sauce, saute vegetables, garlic, anchovies, orange peel, bay leaves, pepper flakes, and salt in the same pan for 5 minutes.

Deglaze with wine and reduce by half, scraping up the browned bits on the bottom of the pan. Stir in tomatoes, broth, orange juice, and balsamic vinegar, then add reserved chops. Bring to a simmer, cover and transfer to the oven.

Braise in the oven for 30 minutes. Turn chops over, cover and braise until tender, about 30 more minutes. Transfer chops to a plate and cover to keep warm. Discard bay leaves.

Puree 1 cup of vegetables from the braising mixture in a food processor until smooth. Return the pan to medium high heat, stir in pureed vegetables, and simmer until thickened, about 5 minutes.

Finish with balsamic vinegar, salt and pepper.

Make the gremolata by combining fennel fronds, nuts, and zest.

Serve pork chops with sauce ladled over, sprinkled with gremolata.