• 3 boneless pork chops (cut into 3/4-inch cubes)
  • 1 tablespoon vegetable oil
  • 2 onions (medium, chopped)
  • 2 cloves garlic (crushed)
  • 30 ounces great northern beans (rinsed and drained)
  • 3/4 cup chicken broth
  • 1/3 cup 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 parsley (chopped)
  • 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 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 10-15 minutes or just until pork is tender, stirring occasionally. Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and breadcrumbs.
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