Mario Batali's Pork Chops with Fennel Seed and White Wine

Ingredients

• 4 thick-cut bone-in pork rib chops, about 1-inch thick
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground fennel seed
• 1 cup white wine
• 3 medium garlic cloves, crushed
• 8 fennel fronds, for garnish

Directions

1. Set an oven rack in the middle position and heat the oven to 300 degrees F. While it warms, blot the pork chops dry with paper towels, then season them on both sides with salt and pepper. Put the flour on a shallow plate or in a pie pan, coat the pork chops on both sides, and give them a little shake so any extra flour falls away.
2. Warm the olive oil in a large skillet over high heat until it is just barely smoking. Add the chops and let them brown well, about one minute, then turn them over and brown the other side for another minute. Take the skillet off the heat and scatter 1/2 teaspoon of the ground fennel seed over the tops of the chops. Using tongs, flip the chops and sprinkle the remaining fennel seed over the other side. Pour in the wine, add the garlic, and move the skillet into the oven. Cook until an instant read thermometer inserted into the thickest part of the pork chops reads 140 degrees F, 10 to 15 minutes.
3. Transfer the finished chops to a plate and set them aside. Put the skillet over medium heat and simmer the liquid until it has reduced by half. Stir in half of the fennel fronds and cook until they wilt, about one minute. Turn off the heat and remove and discard the garlic. Divide the pork chops between four plates, spoon some of the wine sauce over each one, and garnish with some of the remaining fennel fronds. Serve with roasted fennel bulbs, broccoli, or potatoes.