Preheat the oven to 350°F (175°C). Pat the pork chops dry, then carefully use a sharp paring knife to create a deep pocket along the fat-covered edge of each chop. Sprinkle the chops with 1 teaspoon of salt, ensuring thorough seasoning both on the surface and within the pockets.

In a small bowl, combine the grated zest of the lemon. Slice the lemon into quarters and set it aside for serving.

With a mortar and pestle or the flat side of a chef's knife, crush the minced garlic along with a pinch of salt until a paste forms. Mix this paste into the lemon zest, then stir in the rosemary, red pepper flakes, crushed fennel seeds, fennel fronds, and 1 tablespoon of olive oil.

Evenly divide the mixture, stuffing a portion into the pockets of each pork chop and spreading the remainder across the exterior of the chops.

Heat a large, oven-safe skillet over high heat and add the remaining tablespoon of olive oil. Place the pork chops in the skillet and sear one side until a golden-brown crust forms, approximately 5 minutes. Carefully flip the chops and cook for another minute before transferring the skillet to the preheated oven.

Roast the pork chops in the oven until the internal temperature registers 135°F (57°C) on a meat thermometer, about 5 to 10 minutes. Remove the chops from the skillet, tent them with foil, and allow them to rest for 10 minutes to retain their juices.