Sausage Deconstructed: Pork and Fennel One-Pot

{"handle":"sausage-deconstructed-pork-and-fennel-one-pot","title":"Sausage Deconstructed: Pork and Fennel One-Pot","seoTitle":"Sausage Deconstructed: Pork and Fennel One-Pot","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 extra virgin olive oil (EVOO), divided
• 1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish
• 1 onion, thinly sliced
• 3-4 cloves garlic, grated or finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• 3 tablespoons tomato paste
• 1 cup dry white wine or dry red wine
• 1 teaspoon orange or lemon zest, plus 2 tablespoons juice
• 1 cup chicken stock
• 1/4 cup flat leaf parsley leaves, chopped
• 1 loaf ciabatta bread, cut into chunks and toasted

","preparation":"

Season the pork with salt and pepper, fennel seed and the red pepper flakes. Dredge the pork in the flour.\n\nHeat a large skillet with 3 tablespoons of the EVOO. When the EVOO ripples, add the pork and brown for 5-6 minutes, turning once. Remove to a plate. Add the remaining tablespoon of EVOO, then add the sliced fennel, onion, garlic and thyme. Season with salt and pepper and cook to soften, 8-10 minutes. Add the tomato paste and cook for 1-2 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. Add the pork and simmer for 3-4 minutes more. Turn off the heat and garnish with the chopped fennel fronds.\n\nServe the pork and sauce in shallow bowls with crusty ciabatta for mopping.

","publishDate":"2010-09-15T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}