Sausage Deconstructed: Pork and Fennel One-Pot

Total Time:
1 hr
25 min
35 min

4 servings

  • 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
  • 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.

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    2905 F4

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