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1
Preheat oven to 450F and place rack in center of oven.
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2
To make the grits: Heat a saucepan, with the broth and milk, to boiling over medium high heat; add the grits in a steady stream, while whisking to prevent lumps.
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3
When the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
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4
Whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
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5
Stir in the cheeses,butter, and hot sauce, season with salt and pepper and continue to cook, stirring often, until grits are creamy and tender, 5 minutes more; remove from heat and cover to keep warm.
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6
Meanwhile, season the pork chops on both sides with the ground fennel, salt and pepper (be generous); press seasonings into chops so they adhere well.
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7
Heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
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8
Arrange the pork chops in the skillet and cook until a deep golden brown, about 4 minutes; flip and cook until the other side is deep golden brown, 4 minutes more.
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9
Transfer to a cutting board (they will not be fully cooked).
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10
Melt another 2 tablespoons of butter in the skillet, over medium heat, and toss the fennel with the butter; return the chops and nestle them, along with the peaches, in the fennel.
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11
Transfer to the oven and roast until chops are cooked through, 145F on an instant read meat thermometer, about 6 minutes.
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12
Place the chops on 4 plates and top each with 1/2 a tablespoon of butter; serve with grits, fennel, peaches, and a drizzle of pan juices.
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13
Season with a bit more pepper, if desired.
