How to Make It
Rub mustard and lemon zest evenly over both sides of chops. Season with ½ teaspoon each salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high. Add chops to skillet and cook until deeply browned, 3 to 4 minutes per side for medium-well.
Peel carrots and, using a vegetable peeler, shave into thin ribbons. Place carrots, fennel, parsley, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl; toss to combine. Drizzle with lemon juice and remaining 2 tablespoons oil. Serve pork chops with carrot and fennel salad.