Pork and Fennel Ragout (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
1 teaspoon fennel seeds |
kosher salt and freshly ground pepper |
zest and juice of 1 lemon |
3 1 -inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips |
3 tablespoons all-purpose flour |
5 tablespoons chopped fresh parsley |
3 tablespoons extra-virgin olive oil |
1 cup sliced shallots |
1 small fennel bulb, trimmed and chopped |
2 tablespoons tomato paste |
10 ounces cremini mushrooms, sliced |
1 1/2 cups red or white wine |
Directions:
1. Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
3. Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
4. Per serving: Calories 435; Fat 18 g (Saturated 4 g); Cholesterol 62 mg; Sodium 882 mg; Carbohydrate 24 g; Fiber 4 g; Protein 30 g
5. Photograph by Antonis Achilleos
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