In a shallow dish combine the flour, salt, pepper, fennel and paprika. Remove and reserve 2 tablespoons of the dredging flour.

Pat the pork chops with a paper towel to remove excess moisture, then dredge in the dish of seasoned flour, shake off the excess flour and place the chops on a plate. 

Heat the oil in a large skillet set over medium-high heat. When the oil is hot add the pork chops to the skillet and sear until a rich brown, about 4 minutes. Flip the chops and sear the other side lightly for 1 minute.  (The chops will finish cooking in the sauce). Transfer the seared chops to a plate.

Reduce the heat under the skillet to medium and melt 2 tablespoons of the butter. Add the sliced mushrooms, and cook, stirring frequently, until they turn golden brown.

Add the garlic, thyme and tarragon, cook for another 30 seconds until the garlic becomes fragrant. Do not allow the garlic to brown.

Sprinkle the mushrooms with 2 tablespoon of the dredging flour, stir and cook for 1 minute.  Add the marsala wine and the chicken broth, stirring to combine.  Adjust the heat and simmer for 5-6 minutes until the sauce thickens lightly, about 5-6 minutes.

Transfer the pork chops, and any accumulated juices, to the skillet and simmer until the pork chops are cooked through and registers 145°F on an instant read thermometer, about 3 more minutes.  

Remove the pan from the heat and stir in the remaining 3 tablespoons of butter until melted. Taste the sauce and adjust the seasoning if needed.  Garnish with chopped fresh herbs and serve with mashed potatoes, noodles or rice if desired.