Speedy Pork Cassoulet

This cassoulet, a hearty French white bean and meat stew, offers a perfect harmony of Southwestern flavors. This 'quickie' version can be fixed for a weeknight supper. Serve with crusty French rolls and salad greens tossed with a garlic vinaigrette.

Recipe Ingredients:

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 ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup seasoned bread crumbs

Cooking Directions:

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 to 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.
4. Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and bread crumbs.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.