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Sausage Deconstructed: Pork and Fennel One-Pot

Sausage Deconstructed: Pork and Fennel One-Pot
Prep Time
25 min
Cook Time
35 min
Yields
4 servings

A simple one-pot dish for quick weeknight meals.

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ingredients

4
(1"-thick) boneless pork loin chops, sliced into ¼"-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
¼
cup all-purpose flour
4
Tbsp extra-virgin olive oil
1
large fennel bulb, trimmed and thinly sliced, plus ¼ 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
¼
cup fresh flat-leaf parsley, chopped
1
loaf ciabatta bread, cut into chunks and toasted for serving
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directions

Notes

Cook's Note*Wrap the bread in plastic or freeze if not using within 24 hours.

Step 1

Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour.

Step 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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