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

　　Season the pork with salt and pepper, the fennel seed, and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tablespoons of the EVOO. When the oil ripples, add the pork and brown for 5 to 6 minutes, turning once. Remove to a plate. Add the remaining tablespoon of EVOO, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper and cook to soften, 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 garnish with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.

　　Rachael Ray's Look + Cook