How to Make It
Whisk the citrus juice and zest, honey, garlic and onion. Add the chops and let stand at room temperature for 15 minutes.
Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil. Season the chops with salt and pepper, add 2 to the skillet and cook over moderately high heat until golden, about 2 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon of oil and 2 chops. Clean the skillet.
In the same skillet, melt the butter. Add the chops and the strained marinade and cook over moderate heat, turning and basting, until the chops are cooked through, 6 to 8 minutes; an instant-read thermometer inserted in the center of each chop should register 135°. Transfer the chops to plates and spoon some of the sauce on top.
In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeño, cauliflower and cilantro, season with salt and pepper and toss well.
Top the chops with the slaw. Scatter the cashews and coconut flakes on top and serve.