Pork and Fennel Ragout Recipe

Name: Pork and Fennel Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork and Fennel Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Fennel Ragout

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