Season the pork on both sides with the fennel seeds, cumin, salt and pepper.
Melt the butter in a large skillet over medium heat. Working in batches, add the pork chops in a single layer and cook, until golden brown, 4 to 5 minutes per side. Remove the chops and transfer to a heatproof serving dish and place in the oven while making the sauce.
For the sauce: Heat a large heavy-bottomed skillet over medium heat. Add the oil, milk, bacon drippings, fennel seeds, garlic, mustard and miso. Bring to a simmer and cook on a low simmer until the sauce is reduced by half, about 20 minutes. Strain the sauce through a fine-mesh sieve and return to the skillet; add the pork chops to coat and heat through. If you would like to cook your pork chops further you can simmer them in the sauce for up to 10 more minutes.