Fennel-Pork Ragout

• 1 teaspoon fennel seeds
• 1 x salt and black pepper
• 1 each lemon juice and zest
• 3 each pork loin chops 1 pound total, boneless, 1-inch-thick piece, and cut into 1/4 inch thick
• 3 tablespoons flour, all-purpose
• 3 tablespoons olive oil, extra-virgin
• 5 tablespoons parsley leaves freshly chopped
• 1 cup shallots sliced
• 1 small fennel bulb trimmed and chopped
• 2 tablespoons tomato paste
• 10 ounces mushrooms cremini and sliced
• 1 1/2 cups wine red or white

1. Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a coffee grinder.
2. Transfer to a medium bowl, combine with the lemon juice and pork.
3. Stir in the flour and toss to coat.
4. In another bowl, mix the lemon zest with 2 tablespoons parsley.
5. Heat a deep skillet or pot over high heat and add the olive oil.
6. Brown the pork in batches, 1 minute per side, transfer to a plate.
7. Stir in the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet.
8. Reduce the heat and cook until the vegetables are wilted, 2 minutes.
9. Add the tomato paste and cook, stirring, 3 minutes.
10. Stir in the mushrooms, wine and 1/2 cup water, scrape up any browned bits.
11. Cover and simmer over low heat until the fennel is tender, 12 minutes.
12. Add the pork and heat through, 2 to 3 minutes.
13. Season with salt and pepper and top with the lemon zest-parsley mixture.
14. Serve warm and enjoy.

fennel seeds, salt, lemon juice, pork loin chops, flour, olive oil, parsley, shallots, fennel, tomato paste, mushrooms, wine red

Taken from recipeland.com/recipe/v/fennel-pork-ragout-51030 (may not work)