Garlic Pork Chops with Fennel-Citrus Salad

Pat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.

Meanwhile, slice both ends off grapefruit. Using a sharp knife, remove and discard the peel and white pith. Working over a large bowl, cut the segments from their surrounding membranes, letting the juice fall into the bowl and setting the segments aside. Squeeze the juice into the bowl and discard the membrane. Repeat with orange.

Add vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the large bowl and whisk to combine. Add lettuce and fennel along with the grapefruit and orange segments; toss until evenly coated.

Slice the pork, if desired; serve with the salad. Garnish with fennel fronds, if desired.