Pork chops in the style of Beneventana

Preheat the oven to 300 degrees F.

Season the pork chops with salt and pepper and dredge them in the flour.

In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the pork chops and cook 1 minute on each side, until evenly browned. Sprinkle 1 teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add wine and garlic , and place in the oven and cook for 15 minutes, until just cooked through.

Remove the chops to a plate and keep warm. Over medium heat, cook until liquid is reduced by half. Add the fennel fronds to the hot liquid and cook 1 minute more, allowing fronds to wilt. Remove the garlic and pour the wine sauce over the chops, garnishing with the fennel fronds and wild fennel pollen.