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Rose Recipe Archive
Speedy Pork Cassoulet
3 Rose Boneless Pork Chops, cut into 3/4-inch cubes
1 tbls vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
2 15-oz cans great northern beans, rinsed and drained
3/4 cup chicken broth
1/3 cup 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 cup chopped parsley
1/4 cup seasoned breadcrumbs
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 2-3 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 breadcrumbs. Serves four.
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Recipe courtesy of National Pork Board.
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