Speedy Pork Cassoulet
This cassoulet, a hearty French white bean and meat stew, offers a perfect harmony of Southwestern flavors. This 'quickie' version can be fixed for a weeknight supper. Serve with crusty French rolls and salad greens tossed with a garlic vinaigrette.
3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 medium onions, chopped
2 cloves garlic, crushed
2 (15-ounce) cans great Northern beans, rinsed and drained
3/4 cup chicken broth
1/3 cup chopped sun-dried tomatoes packed in oil, drained
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup seasoned bread crumbs
- Heat oil in a deep saucepan over medium-high heat. Cook and stir onions and garlic until tender but not brown.
- Add pork, cook and stir for 2 to 3 minutes or until lightly browned.
- Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10 minutes or just until pork is tender, stirring occasionally.
- Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and bread crumbs.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.