Pre-heat the oven to 200° C.
Rub the pork cutlets with half of the olive oil and season well. Heat a large frying pan over a high heat then sear the chops for 1 minutes on both sides, working in batches if necessary. Transfer to a roasting tray and finish cooking in the oven for 6-8 minutes.
Heat the rest of the olive oil in a large frying pan over a medium heat until hot. Sweat the onion and fennel for 8-10 minutes, stirring occasionally, until they have softened. Remove the pork chops when ready; keep them warm to one side covered loosely with aluminium foil.
Stir the wholegrain mustard, lime wedges and seasoning into the vegetables and cook for a few more minutes. Spoon onto serving plates and top with two of the pork cutlets. Garnish with the reserved fennel tops before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.