Generously season both sides of the pork chops with the pepper and the crushed fennel seed. In a frying pan large enough to hold all the chops, warm the olive oil over medium heat. Lay the chops in the pan, turn them over when the meat becomes white, and sprinkle with salt. Raise the heat to high and add the tomatoes and wine. After 1 minute, reduce the heat to medium, cover the pan, and let the chops and sauce simmer, turning once, until the chops are well browned on both sides and just done in the center, about 15 minutes.

Transfer the chops to a warmed platter and cover them loosely with aluminum foil. Toss the 1 teaspoon whole fennel seed into the sauce and cook for an additional 5 minutes to blend the flavors. Spoon the sauce over the meat and serve immediately.