A simple one-pot dish for quick weeknight meals.
Directions for: Sausage Deconstructed: Pork and Fennel One-Pot
Ingredients
4 (1"-thick) boneless pork loin chops, sliced into 1/4"-thick strips
Salt and freshly ground black pepper
1 tsp fennel seed or ground fennel or fennel pollen
1 tsp crushed red pepper flakes, optional
cup all-purpose flour
4 Tbsp 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 - 4 garlic cloves, grated or finely chopped
2 Tbsp chopped fresh thyme leaves
3 Tbsp tomato paste
1 cup dry white or red wine
1 tsp orange or lemon zest, plus 2 tbsp juice
1 cup chicken stock
cup fresh flat-leaf parsley, chopped
1 loaf ciabatta bread, cut into chunks and toasted for serving
Directions
1. Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour.
2. 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.
Tips and Substitutions
Cook's Note
*Wrap the bread in plastic or freeze if not using within 24 hours.
See more: Pork, Italian, Tomatoes, Easy, Vegetables