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Sausage Deconstructed: Pork & Fennel One-Pot

Recipe information

  • Yield

    serves 4

Ingredients

4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips
Salt and 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 EVOO (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 leaves, chopped
1 loaf ciabatta bread, cut into chunks and toasted

Preparation

  1. Season the pork with salt and pepper, the fennel seed, and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tablespoons of the EVOO. When the oil ripples, add the pork and brown for 5 to 6 minutes, turning once. Remove to a plate. Add the remaining tablespoon of EVOO, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper and cook to soften, 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 garnish with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.

Rachael Ray's Look + Cook
TagsStewSoup/StewWineAlcoholBeveragesPork ChopPorkMeatFennelRoot VegetableVegetableMainDinnerDairy FreeOne-Pot MealsWeeknight MealsEasyQuickBraiseCookbooks
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