Place chops on a plate. Combine fennel, red pepper flakes, granulated garlic, onion and paprika. Season chops with salt and pepper and rub generously with spice mix.
Heat a cast-iron skillet and a second skillet over medium-high heat. Add 2 tablespoons of EVOO to each pan. Cook chops 5-6 minutes on each side in cast-iron skillet.
While chops cook, sauté peppers and onions seasoned with salt and pepper 6 to 7 minutes in the second skillet. Then add garlic and cook 2 to 3 minutes more. Add tomato paste and stir 1 minute, then add stock or wine and toss a minute more.
Serve peppers and onions on top of chops.