Fennel-Pork Ragout

Name: Fennel-Pork Ragout
Ingredients: 1 teaspoon fennel seeds; 1 x salt and black pepper; 1 each lemon juice and zest; 3 each pork loin chops 1 pound total, boneless, 1-inch-thick piece, and cut into 1/4 inch thick; 3 tablespoons flour, all-purpose; 3 tablespoons olive oil, extra-virgin; 5 tablespoons parsley leaves freshly chopped; 1 cup shallots sliced; 1 small fennel bulb trimmed and chopped; 2 tablespoons tomato paste; 10 ounces mushrooms cremini and sliced; 1 1/2 cups wine red or white

12 ingredients

14 steps

Ingredients

1 teaspoon fennel seeds
1 x salt and black pepper
1 each lemon juice and zest
3 each pork loin chops 1 pound total, boneless, 1-inch-thick piece, and cut into 1/4 inch thick
3 tablespoons flour, all-purpose
3 tablespoons olive oil, extra-virgin
5 tablespoons parsley leaves freshly chopped
1 cup shallots sliced
1 small fennel bulb trimmed and chopped
2 tablespoons tomato paste
10 ounces mushrooms cremini and sliced
1 1/2 cups wine red or white

Directions

1

Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a coffee grinder.
2

Transfer to a medium bowl, combine with the lemon juice and pork.
3

Stir in the flour and toss to coat.
4

In another bowl, mix the lemon zest with 2 tablespoons parsley.
5

Heat a deep skillet or pot over high heat and add the olive oil.
6

Brown the pork in batches, 1 minute per side, transfer to a plate.
7

Stir in the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet.
8

Reduce the heat and cook until the vegetables are wilted, 2 minutes.
9

Add the tomato paste and cook, stirring, 3 minutes.
10

Stir in the mushrooms, wine and 1/2 cup water, scrape up any browned bits.
11

Cover and simmer over low heat until the fennel is tender, 12 minutes.
12

Add the pork and heat through, 2 to 3 minutes.
13

Season with salt and pepper and top with the lemon zest-parsley mixture.
14

Serve warm and enjoy.