Trim stems off fennel, reserving about 2 tbsp/30 mL feathery green fronds (keep stems for stockpot). Cut each bulb into 8 wedges; set aside.

Sprinkle chops with about half of the salt and pepper.

In your largest skillet, heat 2 tbsp/30 mL of the oil over medium heat; add garlic and sage leaves. Fry until golden, then remove garlic and sage leaves from skillet; set aside.

Increase heat to high; add chops and fry, turning chops, until lightly browned on both sides, 3 to 4 minutes. Remove chops; set aside.

Add remaining oil to skillet; reduce heat to medium. Fry fennel wedges until tender-crisp and lightly browned all over, about 15 minutes.

Return chops, garlic, sage leaves and any accumulated juices to skillet, nestling chops between fennel pieces. Add vermouth; cook until evaporated. Add stock and remaining salt; cook, covered (and turning fennel pieces and chops once), for 20 minutes. Transfer chops to serving dish; keep warm.

Continue cooking, uncovered, until sauce is reduced to about 1/3 cup/75 mL and is thick enough to coat fennel, about 5 minutes. Spoon fennel and sauce over chops; sprinkle with reserved fennel fronds.

Makes 4 servings.