Quick Pork Cassoulet

photo by:kraft

This was the first time to make this recipe. Easy to make. Nice comfort food that is a change of pace from meat and potatoes.

posted by

a cook

on 11/28/2010

time

prep:

10 min

total:

50 min

servings

total:

4 servings

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What You Need

Tbsp. olive oil

pork loin chops (1 lb.), 1/2 inch thick

1/4

lb. kielbasa, sliced

carrots, sliced

onion, chopped

clove garlic, minced

can (10-1/2 oz.) condensed beef broth

bay leaf

1/2

tsp. dried thyme leaves

can (19 oz.) cannellini beans or other white beans, drained, rinsed

Tbsp. each: flour and water

Make It

HEAT oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.

ADD broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.

MIX flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.

Kraft Kitchens Tips

How to Prevent Pork Chops from Curling

Score the fat at 1-inch intervals around each chop to prevent it from curling.

Keeping it Safe

Always remember to remove and discard bay leaves from your recipe before serving. Since they don't soften during the cooking process, they result in an unpleasant mouthful.

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nathso

posted:10/28/2012

Good change and pretty good, not the same as a real cassoulet (I'm French), but it is a nice quick cassoulet!

je3835

posted:10/18/2011

NICE MEAL

a cook

posted:11/28/2010

This was the first time to make this recipe. Easy to make. Nice comfort food that is a change of pace from meat and potatoes.

mamababy02

posted:7/10/2009

I made this with chicken broth and used a rice pilaf as a side dish. We all thought it was great and I would make it again.

ibyron

posted:5/26/2009

One of the best "quick" cassoulet recipes out there. Ingredients are readily available and it only requires one large skillet. I substitute baby carrots for the sliced carrots to save time and effort. Serve with an adolescent Madiran or Urguayan Tannat wine.

a cook

posted:5/23/2009

Lots of flavor, very tendar and the whole family liked it.

michelereg

posted:2/25/2009

I used low fat Kielbasa, added some celery seeds and used navy beans instead. This was wonderful

kat0622

posted:1/19/2009

I really enjoyed this dish. It's good "stick to your ribs" food without the huge time commitment. We don't even like carrots, but we ate them in this dish!

mollie37

posted:1/15/2009

This was really good however I would add more veggies to it.

csimmon

posted:9/23/2008

I cooked this recipe for Sunday after church and invited my parents over to eat with us. We all loved the dish and will make again. Mom took the recipe home with her. I used bone-in porkchops and it worked fine. To the side I served brussell sprouts which went great with this dish