You need some nice thick pork chops on the bone for this dish. The chops I got were from the food market at Piazza De Nardi. http://www.piazzadenardi.com/food-1/ These chops were over an inch thick they were fabulous!
Olive oil
Fennel (ground) I only had seeds so I ground them in a mortar and pestle
Thick sliced bacon, about 3 slices for each chop
Salt and pepper
Heat oven to about 375F, rack about mid-level
Brush chops with olive oil both sides.
Place in a dish, season with a little salt and pepper.
Place a good portion of the fennel on top of each chop to cover.
Place bacon strips on top to cover each chop.
Bake until a meat thermometer registers about 135F; this will take about 20 minutes maybe a little longer depending on your oven.
Reposition the rack higher for broil (but not the highest position) and turn on broil.
Return the pan to the oven and finish cooking until meat thermometer registers 145F; the bacon should be well cooked and slightly crispy.
Remove and cover with foil, let rest about 10 minutes.
Serve with some potatoes or pasta and a vegetable.
I served this with a fresh pasta and a simple sauce of garlic and roasted peppers alongside some steamed broccolini with a touch of butter and salt and pepper.
The meat is so tender and juicy and the fennel added an amazing flavor!
Bon Appetit!