Pork and Fennel Ragout!

Ingredients:

• 1 tsp fennel seeds
• Salt and pepper
• Zest and juice of 1 lemon
• 3 1 inch thick boneless pork loin chops, trimmed and sliced into 1/4 inch wide strips
• 3 tbsp all purpose flour
• 5 tbsp chopped fresh parsley
• 3 tbsp EVOO
• 1 cup sliced shallots
• 1 small fennel bulb, trimmed and chopped
• 2 tbsp tomato paste
• 10 ounces cremini mushrooms, sliced
• 1.5 cups red or white wine

What to do:

1. Grind the fennel seeds with 1 tsp salt and 1/2 tsp pepper in a spice grinder or chop with a knife. Transfer to a medium bowl, mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tbsp parsley.
2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, about 1 minute per side, transfer to plate. Add the shallots, fennel, the remaining 3 tbsp parsley, and salt to taste to the skillet. Reduce the heat and cook until the veggies are wilted (2 minutes). Add the tomato paste and cook, stirring for about 3 minutes.
3. Add the mushrooms, wine and 1/2 cup water, scrape up any browned bits with a wooden spoon. Cover and simmer over low heat until the fennel is tender, about 12 minutes. Add the pork and heat through, 2-3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.