1. Toast the almonds in a dry pan over a medium to low heat – shaking the pan occasionally – until golden (about 5 minutes) and set aside.
2. Combine the oregano, chilli flakes and olive oil. Season the pork chops and coat in the oregano mixture. Heat a frying pan over a medium to high heat and fry the chops for 6–8 minutes on each side, until cooked through with no signs of pink.
3. Slice the oranges and lay them out on a serving dish. Combine the lemon juice, extra virgin olive oil and sugar, and spoon over the oranges. Season, scatter over the almonds and toss through the watercress. Serve the salad with the pork.