- 3/4 pound boneless pork loin chops, cut into 1/2-inch cubes or 3/4 pound pork chop suey meat
- 2 tablespoons Dijon mustard
- 3 tablespoons all-purpose flour
- 3 tablespoons packed brown sugar
- 4-1/2 teaspoons vegetable oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/4 cup white wine or additional chicken broth
- 4 small red potatoes, peeled and cut into cubes
- 1 medium carrot, thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh parsley
- In a bowl, combine pork and mustard until evenly coated. In a resealable plastic bag, combine flour and brown sugar. Add pork in batches and shake to coat. In a skillet, brown pork in oil over medium heat. Remove from the pan and keep warm.
- In the same skillet, cook onion and garlic until tender. Gradually stir in broth and wine or additional broth, stirring to loosen brown bits from pan. Bring to a boil; cook and stir for 1-2 minutes or until mixture is slightly thickened. Stir in the potatoes, carrot, salt, pepper and pork.
- Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 45-55 minutes or until pork and vegetables are tender. Sprinkle with parsley. Yield: 2 servings.
Originally published as Dijon Pork Ragout in Cooking for One or Two Cookbook 2003, p184
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Dijon Pork Ragout
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 26, 2011
"Husband and I loved it, the only thing he didn't like was the brown sugar, but he typically doesn't eat anything sweet on his meat. Will make again though!"