Speedy pork cassoulet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Boneless pork chops cut into 3/4-inch cubes | |
| 1 | tablespoon | Vegetable oil |
| 2 | mediums | Onions; chopped |
| 2 | Garlic cloves; minced | |
| 30 | ounces | Canned cannellini beans OR great northern beans rinsed and drained |
| ¾ | cup | Chicken broth |
| ⅓ | cup | Chopped sun-dried tomatoes (oil-packed type) |
| 1 | teaspoon | Dried rosemary, crushed |
| 1 | teaspoon | Dried thyme, crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Seasoned bread crumbs |
Directions
In a Dutch oven heat oil over medium-high heat. Cook and stir onions and garlic until tender, but not brown. Add pork; cook and stir for 2-3 minutes or until browned. Stir in beans, chicken broth, sun-dried tomatoes and seasonings. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or just until pork is tender, stirring occasionally.
Spoon cassoulet into bowls. Sprinkle with parsley and bread crumbs.
Serves 4.
Approximately, per serving:
Calories: 469. Protein: 36 g. Fat: 13 g. Sodium: 336 mg. Cholesterol: 15 mg.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>