Using a mortar and pestle, grind the garlic, fennel seed, and black pepper together just until the mixture starts making a paste. Rub this paste on to each side of each pork chop, being sure to press down firmly so that fennel seeds stick. Refrigerate for about 20 minutes to marinate.

Taking a large skillet, preferably cast iron, heat it and add olive oil. Brown the chops on both sides, and if you need to, work in batches.

When the chops have been browned nicely, remove them from the skillet to a plate and keep warm.

Add the wine to the skillet, and stir to get all the nice brown stuff on the bottom of the pan.

Put the chops back into the pan, in the wine, then add the beef stock.

Reduce the heat, cover and simmer for about 40 minutes, or until the liquid has reduced by half.

Have a platter ready, and put the chops on the platter. Keep warm.

Raise the heat on the pan and let the liquid reduce some more.

When the liquid has started to turn syrupy, add the butter and whisk to create a silky sauce.