Grilled Pork Chops with Cherry-Fennel Salad

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4 bone-in pork chops (about 3/4 inch thick)

Kosher salt and freshly ground pepper

2 teaspoons fennel seeds, crushed with a rolling pin or skillet

3 teaspoons packed dark brown sugar

4 tablespoons extra-virgin olive oil

2 tablespoons champagne vinegar

1 1/2 teaspoons Dijon mustard

2 small or 1 large head Little Gem lettuce, leaves separated

1/2 bulb fennel, halved, cored and thinly sliced on a mandoline, plus 1 tablespoon chopped fronds

1 cup cherries, pitted and halved

1/4 cup roasted unsalted almonds, chopped

2 tablespoons chopped fresh chives