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@...>

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