1. Rub veal chops with the garlic. Season with salt and pepper and refrigerate for 2 hours.
2. Heat 30 mL (2 tbsp.) olive oil in a large skillet over medium heat. Add fennel, lightly salt, and cook 15 minutes.
3. Add half the butter, orange zest and juice, and continue cooking about 10 minutes until fennel is tender and a little liquid remains. Taste and adjust seasoning if necessary.
4. Add chopped parsley if using and keep warm.
5. Heat remaining olive oil in a large skillet and fry veal chops over high heat 3 minutes per side.
6. Remove chops and keep warm.
7. In the same skillet, heat remaining butter over medium heat and cook shallots until softened.
8. To serve, place a serving of braised fennel, a veal chop, and some shallots on each plate.
9. Garnish with Italian parsley and orange zest, if using.
10. Accompany with a baby spinach salad or mashed potatoes.

Tip
Trim the fennel:
Cut upper stalks. Remove outer stalks if withered, or use a vegetable peeler to peel the outside of the bulb and remove outer filaments.

No waste
Cut fennel stalks and store in the freezer in a resealable bag so you can add them to broth. Use leafy fronds in salads, with vegetables, or on fish.