Heat 1 tablespoon of olive oil in a medium non-stick, nonreactive skillet and soften the shallot and garlic, stirring for about three minutes. Add the mustard seeds and stir to combined. Add the honey, vinegar and orange juice. Stir to simmer and thicken for about 5 – 8 minutes. Stir in the oregano and season to taste with salt and pepper. Remove from heat.
Pound pork chops between 2 layers of plastic wrap to 1/4–1/2" thickness; season with Greek sea salt and pepper. Heat remaining 3 tablespoons of olive oil in a large ribbed grill pan or skillet over medium-high.
Cook pork chops, in batches if necessary, until browned and cooked through, about 6 minutes per side. Transfer to a large plate.
If blanching greens, trim them and blanch in ample salted boiling water for about five minutes, until al dente. Serve, as below, with the chops.
Serve the pork chops accompanied by either boiled greens or a greens salad, both drizzled generously with the sauce.