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Speedy Pork Cassoulet

Speedy Pork Cassoulet

Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time • Serve with a hearty red like a Shiraz, a Syrah or a Cotes du Rhone.
Ingredients
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

Directions:

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

Nutrition:

Calories: 340; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 40mg; Total Carbs: 37g; Protein: 26g; Sodium: 610mg;

Wine Pairings:

Shiraz/Syrah, Côtes du Rhône
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