Sausage Deconstructed: Pork & Fennel One-Pot Recipe

Name: Sausage Deconstructed: Pork & Fennel One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 EVOO (extra-virgin olive oil); 1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish; 1 onion, thinly sliced; 3 to 4 garlic cloves, grated or finely chopped; 2 tablespoons chopped fresh thyme leaves; 3 tablespoons tomato paste; 1 cup dry white or red wine; 1 teaspoon orange or lemon zest plus 2 tablespoons juice; 1 cup chicken stock; 1/4 cup fresh flat-leaf parsley leaves, chopped; 1 loaf ciabatta bread, cut into chunks and toasted

Servings: persons

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 EVOO (extra-virgin olive oil)
1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish
1 onion, thinly sliced
3 to 4 garlic cloves, grated or finely chopped
2 tablespoons chopped fresh thyme leaves
3 tablespoons tomato paste
1 cup dry white or red wine
1 teaspoon orange or lemon zest plus 2 tablespoons juice
1 cup chicken stock
1/4 cup fresh flat-leaf parsley leaves, chopped
1 loaf ciabatta bread, cut into chunks and toasted

1
Season the pork with salt and pepper, the fennel seed, and the red pepper flakes.
2
Dredge the pork in the flour.
3
Heat a large skillet with 3 tablespoons of the EVOO.
4
When the oil ripples, add the pork and brown for 5 to 6 minutes, turning once.
5
Remove to a plate.
6
Add the remaining tablespoon of EVOO, then add the sliced fennel, onions, garlic, and thyme.
7
Season with salt and pepper and cook to soften, 8 to 10 minutes.
8
Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings.
9
Stir in the citrus zest, juice, stock, and parsley, reduce the heat, and simmer for 5 minutes.
10
Then add the pork and simmer for 3 to 4 minutes more.
11
Turn off the heat and garnish with the chopped fennel fronds.
12
Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Sausage Deconstructed: Pork & Fennel One-Pot 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.

That's it — enjoy your meal!

Sausage Deconstructed: Pork & Fennel One-Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions