Speedy Pork Cassoulet



1 tablespoon Vegetable oil
2 Medium onion(s), chopped
2 Clove(s) garlic, crushed
3 Boneless pork chop(s), cut into 3/4-inch cubes
2 15-ounce can(s) 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

1. Heat oil in a deep saucepan over medium-high heat. Cook and stir onions and garlic until tender but not brown.
2. Add pork, cook and stir for 2 – 3 minutes or until lightly browned.
3. 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.

Servings: 4

University of Nebraska Cooperative Extension