Meat - Pork and Fennel Ragout

1 t fennel seeds
Kosher salt and freshly ground pepper
Zest and juice of 1 lemon
3 1" thick boneless pork loin chops (1 pd), trimmed & sliced in 1/4" strips
3 T flour
5 T chopped fresh parsley
3 T evoo
1 cup sliced shallots
1 sm fennel bulb, trimmed and chopped
2 T tomato paste
10 oz cremini mushrooms, sliced
1 1/2 cups red or white wine

Grind fennel seeds with 1 t salt & 1/2 t pepper in a spice grinder or chop with a knife. Transfer to med bowl; mix with lemon juice and pork. Add flour, toss to coat. In another bowl, mix zest with 2 T parsley.

Heat deep skillet over high heat and add evoo. Brown pork in batches, 1 min per side. Transfer to plate. Add shallots, fennel bulb, rest of parsley, and salt to taste. Reduce heat and cook until veges are wilted, 2 mins. Add tom paste and cook, stirring, 3 mins.

Add mushrooms, wine, 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until fennel is tender, 12 mins. Add pork and heat through, 2-3 mins. Season with s & p, top with lemon zest/parsley mixt. Serves 4.

Calories: 435 Fat 18 g (Sat 4 g), Cholesterol 62 mg