Sausage Deconstructed: Pork and Fennel One-Pot

Ingredients

• 1 cup chicken stock see 
• 1 loaf ciabatta bread toasted for serving cut into chunks and ,
• 1 large fennel bulb trimmed thinly sliced chopped for garnish
• 1 teaspoon fennel pollen 
• 0.3 cup flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 3  to 4 garlic cloves grated finely chopped
• 1 teaspoon lemon zest 
• 4 tablespoons olive oil extra-virgin
• 1  onion thinly sliced
• 4  pork loin chops boneless 1-inch-thick sliced into 1/4-inch-thick strips ()
• 1 teaspoon pepper flakes red crushed
• 1 cup red wine dry white
• 4 servings salt and pepper black freshly ground
• 3 tablespoons tomato paste 

Equipment

• bowl
• frying pan

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.
3. Remove the pork to a plate.
4. 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.
5. 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.
6. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.