Speedy Pork Cassoulet
Fast and easy, stove-top Mediterranean-style pork and white bean casserole.
1 tablespoon vegetable oil
2 onions, chopped
2 garlic cloves, crushed
1 pound pork chops, diced
1 (15-ounce) can white beans
3/4 cup chicken broth
1/3 cup sun-dried tomatoes, chopped
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup dry bread crumbs
- Heat oil in a kettle over medium-high heat. Add chopped onions and crushed garlic cloves. Cook, stirring, until tender, but not browned.
- Add diced pork chops and cook for 3 minutes, or until browned.
- Stir in white beans (rinsed and drained), chicken broth, chopped dried tomatoes, rosemary, thyme, salt, and pepper. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes, or until the pork is tender.
- Garnish with chopped parsley and dry bread crumbs.
Makes 4 servings.