Dijon Pork Ragout Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.