2 Tbs. olive oil
4 boneless pork chops, each 6 oz.
Salt and freshly ground pepper, to taste
2 Tbs. herbes de Provence
2 fennel bulbs, sliced 1⁄4 inch thick
2 red, yellow or orange bell peppers, seeded and cut into slices 1⁄4 inch thick
Juice of 2 oranges
1 Tbs. chopped fresh flat-leaf parsley