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Soups & StewsSoups with Meat: P - Z >  Speedy Pork Cassoulet


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• 3 boneless pork chops, cut into 3/4-inch cubes
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 2 15-ounce cans great Northern beans, rinsed and drained
• 3/4 cup chicken broth
• 1/3 cup chopped sun-dried tomatoes packed in oil, drained
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup seasoned breadcrumbs 

Cooking Directions
Heat oil in a deep saucepan over medium-high heat.

Cook and stir onions and garlic until tender but not grown.

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.

Wine suggestion: Serve with a hearty red like a Shiraz, a Syrah or a Cotes du Rhone.

Serving Suggestions
Cassoulet, a hearty Southwestern French white bean and meat stew, offers a harmony of flavors. This “quickie” version can be fixed for a weeknight supper. Serve with crusty French rolls and greens tossed with garlic vinaigrette.

Nutrition Facts
Calories 340 calories; Protein 26 grams; Fat 11 grams; Sodium 610 milligrams; Cholesterol 40 milligrams; Saturated Fat 2 grams; Carbohydrates 37 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


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