- Heat a large flameproof casserole pot with the olive oil and cook the onion and garlic over a medium heat for a couple of minutes.
- Add fennel and potatoes and continue cooking until the fennel begins to soften.
- Stir in the flour then pour in the white wine and cook for a couple of minutes before adding the stock and orange juice and zest. Reduce the heat and simmer for a few minutes until slightly thickened.
- In a separate pan, heat a little olive oil and cook the chops until golden brown on both sides.  Transfer to the casserole dish, adding little more vegetable stock if required and simmer for 15-20 minutes, or until the potatoes are tender.
- Garnish with the parsley and serve with seasonal vegetables.
