Ingredients

• 4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips
• Salt and freshly ground black 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 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, chopped
• 1 loaf ciabatta bread, cut into chunks and toasted, for serving

Instructions

1. Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour.
2. Heat a large skillet with 3 tablespoons of the extra-virgin olive oil, over medium-low heat. When the oil ripples, add the pork and brown it for 5 to 6 minutes, turning once. Remove the pork to a plate. Add the remaining tablespoon of extra-virgin olive oil, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper, to taste, and cook until softened, 8 to 10 minutes. Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings. Stir in the citrus zest, juice, stock, and parsley. Reduce the heat, and simmer for 5 minutes, then add the pork and simmer for 3 to 4 minutes more. Turn off the heat and sprinkle with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.