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1
Heat oven to 350 degrees.
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2
Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop.
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3
Season chops all over with 1 teaspoon salt, including inside pockets.
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4
Finely grate zest from lemon and put in a small bowl.
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5
Cut lemon lengthwise in quarters for serving.
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6
Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste.
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7
Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
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8
Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
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9
Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil.
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10
Sear pork chops on one side for 5 minutes, or until golden brown.
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11
Gently turn over chops and cook for another minute, then transfer skillet to oven.
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12
Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer).
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13
Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving.
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14
Garnish with fennel fronds and lemon wedges.
