Sausage Deconstructed: Pork and Fennel One-Pot
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 813
- Total Fat
- 32
- Saturated Fat
- 8
- Carbohydrates
- 72
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 51
- Cholesterol
- 106
- Sodium
- 1273
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
Ingredients
4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips
Salt and freshly ground black pepper
1 teaspoon fennel seed or ground fennel or fennel pollen
1 teaspoon crushed red pepper flakes, optional
1/4 cup all-purpose flour
4 tablespoons extra-virgin olive oil
1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish
1 onion, thinly sliced
3 to 4 garlic cloves, grated or finely chopped
2 tablespoons chopped fresh thyme leaves
3 tablespoons tomato paste
1 cup dry white or red wine
1 teaspoon orange or lemon zest, plus 2 tablespoons juice
1 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
1 loaf ciabatta bread, cut into chunks and toasted, for serving
Directions
- Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour.
- Heat a large skillet with 3 tablespoons of the extra-virgin olive oil, over medium-low heat. When the oil ripples, add the pork and brown it for 5 to 6 minutes, turning once. Remove the pork to a plate. Add the remaining tablespoon of extra-virgin olive oil, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper, to taste, and cook until softened, 8 to 10 minutes. Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings. Stir in the citrus zest, juice, stock, and parsley. Reduce the heat, and simmer for 5 minutes, then add the pork and simmer for 3 to 4 minutes more. Turn off the heat and sprinkle with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.