Preheat the oven to 300 degrees F.
In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes.
Season the pork chops with salt and pepper and dredge them in the flour. Add the pork chops to the pan and cook 1-minute on each side, until evenly browned. Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through. Garnish with the fennel fronds and serve immediately.
Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy.
Recipe copyright 2000, Mario Batali. All Rights Reserved.