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1
To prepare the fennel, adjust the oven rack to the middle position and preheat the oven to 400 degrees F.
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2
Cut the fennel fronds off the bulbs and reserve them to garnish the pork.
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3
Trim and discard the ends from the fennel and, with the bulb standing on the flat, root end, slice the bulbs lengthwise into 1/2-inch-thick slices.
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4
Combine the fennel, onions, garlic, and olives in a baking dish large enough to hold the fennel slices snugly.
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5
Drizzle with 1/4 cup of the olive oil, sprinkle with the salt and pepper, and toss to combine the ingredients.
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6
Remove the fennel slices and create a bed of the onions, olives, and garlic.
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7
Lay the fennel slices on top of the onions, slightly overlapping the slices.
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8
Pour the Sambuca and chicken stock around the fennel and drizzle the remaining 3/4 cup olive oil over the fennel.
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9
If you have industrial-strength plastic wrap, which wont melt in the oven, cover the dish tightly with plastic wrap.
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10
In either case cover the dish tightly with aluminum foil and place it in the oven to cook for 1 hour.
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11
Remove the dish from the oven and remove and discard the foil and plastic, if you used it, taking care not to burn yourself with the steam that will rise.
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12
Return the pan to the oven and cook until the fennel is browned and glazed looking, 1 hour to 1 hour 15 minutes.
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13
Remove the pan from the oven, leaving the oven on to cook the pork.
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14
To prepare the pork, combine the salt, sugar, and 1 cup of water in a large nonreactive baking dish or large sealable plastic bag to make a brine.
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15
Add the pork chops and turn to coat them on all sides.
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16
Cover the dish with plastic or seal the bag and set aside for 1 hour.
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17
Remove the chops from the brine, discarding the brine.
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18
Pat the pork chops dry with paper towels, and place them on a cutting board.
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19
Sprinkle each chop generously with 1 teaspoon of the rub and use the sides of the chops to mop up the rub that falls onto your cutting board.
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20
Heat the olive oil in a large ovenproof saute pan over medium- high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
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21
Add the chops and cook until deep brown and caramelized on one side, 2 to 3 minutes.
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22
Turn the pork chops and place the pan in the oven for 5 minutes, to cook the pork through.
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23
Remove from the oven and let the chops rest in the pan for 2 minutes before serving.
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24
Lay the braised fennel mixture in the center of each of four plates, dividing it evenly.
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25
Drizzle a spoonful of the braising liquid over each serving and lay a pork chop on top.
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26
Drizzle 1 tablespoon of the finishing- quality olive oil over and around each chop, sprinkle with a pinch of fennel pollen, lay several of the fennel fronds on top, and serve.
