2) Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Transfer the chops to a plate and reserve.
3) Stir in the fennel seed, onions, chilli flakes and oregano. Reduce the heat and cook for 7-8 minutes.
4) Add the tomato puree and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well.
5) Slide the chops back into the pan, cover and simmer until they are cooked, about 5 to 6 minutes. To serve, arrange the chops and sauce on a serving platter.