With a mortar and pestle, crush the bay leaves, juniper berries, pepper flakes, peppercorns and salt. Add the orange zest.
In a glass dish, rub the pork chops with the spice mixture. Cover with plastic wrap. Refrigerate for 15 minutes.
In a large skillet over high heat, brown the pork chops in the oil for about 5 minutes on each side or until the desired doneness. Set aside on a plate. Cover with aluminum foil and let rest for 10 minutes.
In the same skillet over medium-high heat, brown the lemon slices and garlic in half of the oil (3 tbsp/45 ml). Add the broth, honey and bay leaf. Bring to a boil and let the sauce reduce by half, about 10 minutes. Add the remaining oil (3 tbsp/45 ml) and the parsley. Season generously with salt and pepper.
Serve the pork chops with the lemon sauce and Garlic Baby Broccoli.