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Season the pork chops with salt and pepper and dredge them in the flour.
In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the pork chops and cook 1 minute on each side, until evenly browned. Sprinkle 1 teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add wine and garlic, and place in the oven and cook for 15 minutes, until just cooked through.
Remove the chops to a plate and keep warm. Over medium heat, cook until liquid is reduced by half. Add the fennel fronds to the hot liquid and cook 1 minute more, allowing fronds to wilt. Remove the garlic and pour the wine sauce over the chops, garnishing with the fennel fronds and wild fennel pollen.
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Hog's Trotters and Ears
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