Categories: Meals
Ingredients
- 4 boneless pork chops, sliced into 1/4-inch-thick strips
- Salt and pepper
- 1 tsp fennel seed or ground fennel
- 1 tsp crushed red pepper flakes
- 1/4 cup all-purpose flour
- 4 tbsp. 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 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
- 1/4 cup fresh parsley leaves, chopped
- 1 loaf ciabatta bread, cut into chunks and toasted
Directions
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Season the pork with salt and pepper, then fennel seed, and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tbsp. of the olive oil. When the oil ripples, add the pork and brown for 5 to 6 minutes, turning once. Remove to a plate. Add the remaining tbsp. of olive oil, 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.