Preheat oven to 300°F (150°C).

Dry pork chops with paper towels and season both sides with salt and pepper.

Dredge pork chops in flour, shaking off excess.

Heat olive oil in a large skillet over high heat until smoking.

Sear pork chops on both sides until well-browned (about 1 minute per side).

Remove from heat and sprinkle fennel seed on top of the chops.

Flip the chops and sprinkle remaining fennel seed.

Add white wine and crushed garlic to the skillet.

Transfer skillet to the oven and cook until pork chops register 140°F (60°C) on an instant-read thermometer (10-15 minutes).

Transfer chops to a plate and set aside.

Place skillet over medium heat and cook until liquid has reduced by half.

Add half of the fennel fronds and cook until wilted (about 1 minute).

Turn off the heat and discard the garlic.

Divide pork chops among four plates.

Spoon wine sauce over each chop.

Garnish with remaining fennel fronds.

Serve with roasted fennel bulbs, broccoli, or potatoes.