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
What to do:
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
Serve with:
Serve with a hearty red like a Shiraz, a Syrah or a Cotes du Rhone.
