Lamb cutlets or chops can make a fine substitute for the pork chops.
1 tbsp each(firmly packed) thyme and oregano1garlic clove70 mlolive oil50 mllemon juice8pork cutlets (200gm each)2zucchini, thinly sliced lengthwise1½baby fennel bulbs, thinly shaved on a mandolin, fronds reserved3/4 cup each(loosely packed) flat-leaf parsley and mint30 gmpecorino, finely grated2 tbspextra-virgin olive oil½small garlic clove, finely chopped
Pound herbs, garlic and ½ tsp sea salt to a paste with a mortar and pestle, then stir in oil and half the lemon juice. Rub half the paste over pork (reserve remainder) and stand at room temperature to marinate (10 minutes).
Place zucchini and fennel in a bowl of iced water and stand to crisp (5 minutes). Drain well and combine in a dry bowl with parsley, mint, pecorino and fennel fronds, and refrigerate until required. Combine olive oil, remaining lemon juice and garlic in a jar and season to taste, shake to mix, drizzle dressing over zucchini mixture and toss lightly to combine.
Heat a large frying pan over medium-high heat, add pork cutlets and cook, turning occasionally, until browned and just cooked through (6-8 minutes). Set aside to rest for 5 minutes, then serve drizzled with reserved herb mixture and zucchini, fennel and mint salad.