Prep: 20 min | Cook: 30 min | 4 servings
- 1 teaspoon ground fennel
- Salt & Pepper
- 1 lemon (zested and juiced)
- 450g boneless pork loin chops cut into 60mm wide strips
- 3 tablespoons flour
- 5 tablespoons fresh chopped parsley
- 3 tablespoons olive oil
- 1 cup sliced shallots (or onions)
- 2 cloves of crushed garlic
- 1 small fennel bulb, trimmed and chopped (or you could substitute with celery)
- 2 tablespoons tomato paste
- 280g sliced mushroom
- 1 cup white wine or stock
- Combine fennel, salt & pepper and combine with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons of the parsley.
- Heat the olive oil in a large skillet or pot over high heat. Brown the pork in batches, 1 minute per side then transfer to a plate and keep warm. Add the shallots, garlic, fennel bulb, the remaining parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted. Add the tomato paste and cook, stirring for 3 minutes.
- Add the mushrooms, wine and 1/2 cup of water, scraping any browned bits on the bottom of the pan. Cover and simmer over low heat until the fennel is tender, about 12 minutes. Add the cooked pork and heat through for 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture. Serve over rice or pasta of your choice!