In a bowl, combine the orange juice, lemon juice, lime juice, honey, minced garlic, sliced red onion, and soy sauce. Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the pork chops for 2 minutes per side until they develop a golden crust, then transfer to a plate. I find that getting a good sear on the meat first develops incredible flavor that the marinade will later complement rather than overpower.

Reduce heat to medium and melt the butter in the same skillet. Return the seared pork chops to the skillet and pour in the citrus marinade mixture from Step 1 along with the cooked onions and garlic. Bring to a gentle simmer and cook for 6 to 8 minutes, occasionally spooning the liquid over the chops, until they reach an internal temperature of 135°F (medium-rare). The braising liquid will reduce slightly and create a beautiful glaze that incorporates all those bright citrus flavors into the meat.

While the pork chops braise, whisk together the melted coconut oil, vinegar, orange zest, lemon zest, and lime zest in a large bowl. Add the sliced endives, shaved cauliflower, minced jalapeño, red chili flakes, and roughly chopped cilantro. Toss everything together gently until well coated with the dressing. The slaw components should be prepped and tossed just before serving so the vegetables stay crisp and the cilantro keeps its vibrant color.

Transfer the braised pork chops to serving plates and spoon some of the reduced braising liquid around each chop. Top with a generous portion of the citrus slaw from Step 3, then scatter the toasted cashews and coconut flakes over the top. Serve immediately while the chops are still warm and the slaw remains crisp.