Pork and Fennel Ragout

  • Level: Easy
  • Total: 39 min
  • Prep: 15 min
  • Cook: 24 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


1 teaspoon fennel seeds

Kosher salt and freshly ground pepper

Zest and juice of 1 lemon

3 1-inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips

3 tablespoons all-purpose flour

5 tablespoons chopped fresh parsley

3 tablespoons extra-virgin olive oil

1 cup sliced shallots

1 small fennel bulb, trimmed and chopped

2 tablespoons tomato paste

10 ounces cremini mushrooms, sliced

1 1/2 cups red or white wine


  1. Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
  2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
  3. Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sausage Deconstructed: Pork and Fennel One-Pot

Pork-Fennel Burger

Tuscan Pork with Fennel and Grapes

Pork Tenderloin with Lemon and Fennel

Tuscan Roast Pork With Fennel

The Big Ragout

Crispy Pork Loin with Fennel Tomato Chutney

Pork Ragout with Pappardelle Pasta