Toast fennel seeds over medium heat until the seeds turn light brown. About 2 minutes. Remove from heat and finely chop or grind in a spice grinder.
Combine ground fennel seeds, brown sugar, salt, and pepper.
Rub spice mixture evenly over both pork chops. Cover and let sit for 30 minutes at room temp or 24 hours in the fridge.
In a large cast iron skillet heat canola oil over medium-high heat. Sear pork chops until browned on one side, about 5-8 minutes. Flip pork chop and add sliced fennel to the pan. Once the pork chop's internal temperature reaches 145 F transfer meat to a cutting board and let rest for a couple minutes. Continue cooking fennel until it is lightly browned and softened.
Combine herbs and lemon zest in a bowl, season with salt.
Top pork chops with herb mixture and fennel!
Adapted from Allison Roman's original recipe
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