| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Speedy Pork Cassoulet

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 pepper
1/4 cup chopped flat-leaf parsley
1/4 cup dry bread crumbs

1. 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.