Sausage Deconstructed: Pork and Fennel One-Pot (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips |
salt and freshly ground black 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 |
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 tablespoons chopped fresh thyme leaves |
3 tablespoons tomato paste |
1 cup dry white or red wine |
1 teaspoon orange or lemon zest, plus 2 tablespoons juice |
1 cup chicken stock |
1/4 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.
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