Flatten the pork chops between cling film using a mallet or rolling pin.
Grind peppercorns, coriander seeds, and salt in a mortar, then stir in parsley.
Rub the spice mixture on the pork.
Cook the pork in 15ml of oil for 3-4 minutes per side until cooked, then rest.
Fry the onion in a pan with oil until softened.
Mash the cooked potatoes, broad beans, and 50g of butter together in a bowl.
Mix in the chives, salt, and pepper.
Sauté the garlic in 50g of butter and 15ml of oil for one minute.
Pour in the wine and orange juice and simmer until the liquid reduces by half.
Caramelize orange slices in oil for one minute per side.
Serve the pork over the mash, drizzled with sauce and topped with orange slices.