For the pork chops, pre-heat oven to 275F. Make the spice rub by combining the fennel, coriander, and paprika in a small bowl, mix well. Season all sides of the pork chop with a generous pinch of salt and spice rub. Let sit at room temperature for 20-30 minutes, as you never want to put cold meat into a hot oven or pan. Place the pork chop on a wire cooling rack set in a sheet tray and bake in the oven for 45 minutes, or until the internal temperature is 140F.

When the pork is ready, take out from oven and preheat a cast iron pan over medium-high heat until hot, about 3 minutes. Add 1 tablespoon of oil, wait 30 seconds and add the pork chops. Use tongs to push the chop down so it makes good contact with the pan, and sear for 1-2 minutes, until deep golden brown. Flip and repeat on the second side, and then sear on the sides for 30 seconds. Remove and place pork on a clean plate loosely covered with foil and turn the pan off.

Allow the pan to cool for 2 minutes then add another shot of oil along with the onions, ¼ teaspoon of salt, and a few cracks of pepper. Cook for 4 minutes then add the wine and cook until almost evaporated then add the chicken stock. Cook for 6 minutes, or until reduced by half then add the cream, mustard, horseradish, salt, and a couple cracks of pepper. Cook until sauce has thickened a bit, and the parsley and turn off the heat and check for seasoning. Adjust if necessary.

Pour the sauce over the pork chop, reserving some for dipping on the side, and enjoy!