Country Pork and Parsley Cobbler
Warm, hearty, and packed with rustic charm, this Country Pork and Parsley Cobbler is the ultimate comfort food for family dinners or cozy gatherings. Tender cubes of pork shoulder are simmered to perfection in a flavorful medley of sautéed onions, carrots, and celery, all brought together with a rich, herb-infused gravy. The show-stopping topping is a buttery, homemade parsley-studded biscuit dough that bakes to golden perfection, soaking up the savory juices beneath. Ready in just under two hours, this one-pot wonder combines time-honored cooking techniques with simple, wholesome ingredients like fresh parsley, creamy milk, and aromatic thyme. Serve this savory cobbler straight from the skillet for a crowd-pleasing dish that’s as eye-catching as it is delicious. Perfect for fans of rustic, homestyle cooking and those seeking a heartwarming meal idea!
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Recipe Information
Ingredients
- 1.5 lbs pork shoulder, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 2 units celery stalks, sliced
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- 1.25 cups milk
- 0.5 cups parsley, chopped
- 1 tsp dried thyme
- 0.5 tsp freshly ground black pepper
- 1 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- 1.5 tsp baking powder
- 1 cup all-purpose flour (for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
Season the cubed pork shoulder with salt and black pepper, then brown the pork in batches until golden on all sides. Remove and set aside.
Reduce heat to medium and add the diced onion, carrots, and celery to the skillet. Sauté for 5 minutes until softened.
Stir in minced garlic and cook for an additional 1 minute.
Sprinkle 3 tablespoons of flour over the vegetables, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock while stirring, ensuring no lumps form, and bring the mixture to a simmer.
Return the browned pork to the skillet. Add dried thyme, salt, and ground black pepper, then cover and simmer on low heat for 30 minutes.
In a mixing bowl, combine 1 cup of flour, baking powder, and a pinch of salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in chopped parsley and ¾ cup of milk, mixing gently until a soft dough forms.
Once the skillet mixture has finished simmering, remove the skillet from heat. Taste and adjust seasoning if needed.
Drop spoonfuls of the biscuit dough over the skillet mixture, spacing them evenly.
Brush the tops of the biscuits with the remaining ½ cup of milk for a golden finish.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 33.7 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 951 mg | 73% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4563 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
