Pre-heat the oven to 400°F.
Pat the chops dry and rub with EVOO. Combine the dried seasonings in a small bowl. Season the chops liberally with salt and pepper, then apply the spice crust to both sides. Arrange in a cast iron pan or other roasting dish; roast for 30-35 minutes, until the crust is crisp and the pork cooked through.
Meanwhile, combine the sliced fennel, beets and onion and coat with lemon juice and EVOO. Season with salt and pepper.
Combine the fresh ricotta with the thyme, salt and pepper
Remove the chops from the oven and let rest for a few minutes. Add the bread to the oven and warm.
Add the citrus fruit sections to the slaw salad.
Serve the chops with the pan juice over top with the the fennel salad with citrus alongside and mounds of fresh ricotta to mix into the slaw or slather on the warm bread.