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Speedy Pork Cassoulet
Courtesy of National Pork Board
Serve With:
Servings: 4
Serve with a hearty red like a Shiraz, a Syrah or a Cotes du Rhone. Prep Time: 10 Min. Cook Time: 20 Min. What you need:
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+ 3 boneless pork chops, cut into 3/4 in. cubes
+ 2 med. onions, chopped + 2 cloves garlic, crushed + 2 1(5-oz.) cans great Northern beans, rinsed and drained + 3/4 c. chicken broth + 1/3 c. chopped sun-dried tomatoes packed in oil, drained + 1 tsp. dried rosemary, crushed + 1 tsp. dried thyme, crushed + 1/4 tsp. salt + 1/4 tsp. black pepper + 1/4 c. seasoned breadcrumbs + 1 Tbsp. vegetable oil + 1/4 c. chopped parsley What to do:
1. Heat oil in a deep saucepan over medium-high heat. Cook and stir onions and garlic until tender.
2. Add pork, cook and stir for 2-3 min. or until lightly browned. Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10-15 min. or just until pork is tender, stirring occasionally. 3. Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and breadcrumbs. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Wine pairings:
Shiraz/Syrah, Côtes du Rhône
Nutritional information:
Calories: 340; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 40mg; Total Carbs: 37g; Protein: 26g; Sodium: 610mg;
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