Pork and Fennel Ragout

Ingredients

• 10 ounces cremini mushrooms sliced
• 1 small fennel bulb trimmed chopped
• 1 teaspoon fennel seeds 
• 3 tablespoons flour all-purpose
• 5 tablespoons parsley fresh chopped
• 1  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 3  pork loin chops boneless 1-inch-thick trimmed sliced into 1/4-inch-wide strips (1 pound total)
• 1.5 cups white wine 
• 1 cup shallots sliced
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• knife
• pot

Directions

1. Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife.
2. Transfer to a medium bowl; mix with the lemon juice and pork.
3. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
4. 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.
5. 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.
6. Add the tomato paste and cook, stirring, 3 minutes.
7. 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.
8. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
9. Photograph by Antonis Achilleos