Ingredients
4 1-inch-thick boneless pork loin chops, sliced into 1/4-inch-thick strips
Salt and pepper
1 teaspoon fennel seed or ground fennel or fennel pollen
1 teaspoon crushed red pepper flakes (optional)
1/4 cup all-purpose flour
4 tablespoons extra virgin olive oil (EVOO), divided
1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish
1 onion, thinly sliced
3-4 cloves garlic, grated or finely chopped
2 tablespoons fresh thyme leaves, chopped
3 tablespoons tomato paste
1 cup dry white wine or dry red wine
1 teaspoon orange or lemon zest, plus 2 tablespoons juice
1 cup chicken stock
1/4 cup flat leaf parsley leaves, chopped
1 loaf ciabatta bread, cut into chunks and toasted
Directions
Season the pork with salt and pepper, fennel seed and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tablespoons of the EVOO. When the EVOO ripples, add the pork and brown for 5-6 minutes, turning once. Remove to a plate. Add the remaining tablespoon of EVOO, then add the sliced fennel, onion, garlic and thyme. Season with salt and pepper and cook to soften, 8-10 minutes. Add the tomato paste and cook for 1-2 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. Add the pork and simmer for 3-4 minutes more. Turn off the heat and garnish with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.