Step 1

Season chops on both sides with salt, pepper and half of the thyme. Heat oil over medium-high flame in a large, lidded sauté pan. Brown chops on both sides, about 5 or 6 minutes per side. You may need to do this in two batches to avoid crowding the chops. Transfer chops to a plate.

Step 2

Reduce heat to medium and add fennel and onion to the pan, along with the rest of the thyme. Season with salt and pepper, and toss to coat with oil. Cook, stirring occasionally, for about 5 minutes.

Step 3

Clear a space in the middle of the pan and add the garlic. Cook garlic, stirring constantly, until fragrant, about 45 seconds. Stir everything together.

Step 4

Add wine and broth, scraping up any browned bits in the pan. Arrange chops on top of the fennel mixture, cover the pan and simmer until chops are just cooked through, 10 to 15 minutes. An instant-read thermometer should register at least 145ºF in the thickest part of the chops.

Step 5

Transfer chops to a platter. Turn off heat under pan and stir in lemon juice and fennel fronds. Serve chops alongside fennel mixture, along with lemon wedges.