Combine the first five ingredients in a bowl and mix well. Spread this mixture over the pork chops, cover and place in the refrigerator for at least one hour.
Heat a large frying pan with a drizzle of olive oil. Place the pork chops in and turn only once. This takes a few minutes on each side, depending on the thickness of the pork chop.
When the pork chops are done drizzle some balsamic vinegar in the pan to de-caramelize the pan and place the fennel for few minutes. Do not over cook the fennel, it should be crunchy. Top the fennel over the pork chops.