Heat 2 tablespoons of oil in a large oven-safe, lidded skillet over medium-high flame. When the pan is good and hot, sear chops thoroughly on one side, 4 or 5 minutes or so, then turn and cook briefly on the other side, maybe 2 minutes. Work in batches, if necessary, to avoid overcrowding the pan. Transfer chops to a plate and set aside.

Reduce heat under the pan to medium-low and add onion, drizzling in more oil, if needed. Season with salt and pepper and cook, stirring frequently, until slightly translucent and tender, maybe 3 minutes. Add fennel to pan, toss to coat with oil and cook for about 5 minutes, stirring occasionally. Make a space in the middle of the pan, drizzle in a little more oil, if needed, and add the garlic and remaining tea. Cook, stirring, until fragrant, about 45 seconds. Add cider and water to pan, scrape up any browned bits. Increase heat and bring to a boil. Nestle chops into fennel mixture and add any accumulated juices to the pan. Add a little water if needed. You mainly want to make sure there’s enough for the fennel mixture; the chops will mostly rest on top of the vegetables.

Cover pan and transfer to the oven. Braise until the fennel is tender and an instant-read thermometer registers at least 145ºF when inserted into the thickest chop, about 10 to 15 minutes. Remove pan from oven and let it rest for about 5 minutes, the pan still covered. Plate chops and spoon fennel alongside. Spoon a little braising liquid over chops and fennel. Serve.