Pork and Fennel Ragout

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

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

Directions

  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.

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