Combine zest, oil and fennel seeds in a bowl. Season. Add chops and turn to coat. Halve the orange and squeeze juice from one half. Cut pith from remaining half and chop flesh. Set aside.
Heat a large heavy-based frying pan over medium heat. Sear chops on fat strip for 2 minutes or until fat renders down and rind is crisp and golden brown. Cook pork for 3 minutes on each side or until evenly browned. Remove from pan and cover loosely with foil.
Meanwhile, reheat the same pan over high heat. Add cabbage and cook for 2 minutes on each side or until lightly charred. Deglaze pan with maple syrup and orange juice. Simmer for 3 minutes or until liquid reduces by half and cabbage is tender.
Heat vegetable mash following packet instructions. Serve with pork and cabbage, garnished with chopped orange and parsley, and drizzled with pan juices.
