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Dijon Pork Ragout Recipe

Dijon Pork Ragout Recipe

I've collected cookbooks since I was a little girl. This recipe always makes my family happy.
TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD:2 servings


  • 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.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.