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Dijon Pork Ragout

 Dijon Pork Ragout
I've collected cookbooks since I was a little girl. This recipe always makes my family happy.
2 ServingsPrep: 30 min. Bake: 45 min.


  • 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

2 of 2

Dijon Pork Ragout (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1-1/2 cups) equals 576 calories, 22 g fat (5 g saturated fat), 82 mg cholesterol, 1,278 mg sodium, 53 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.