Pork and Fennel Ragout

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

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.
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. Add 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. Add 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. Per serving: Calories 435; Fat 18 g (Saturated 4 g); Cholesterol 62 mg; Sodium 882 mg; Carbohydrate 24 g; Fiber 4 g; Protein 30 g
15. Photograph by Antonis Achilleos

fennel seeds, kosher salt, lemon, pork loin chops, allpurpose, parsley, extravirgin olive oil, shallots, fennel bulb, tomato paste, mushrooms, red

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-and-fennel-ragout-recipe.html (may not work)