Quick Pork Cassoulet
Transform your weeknight dinner routine with this comforting Quick Pork Cassoulet—a hearty, flavor-packed meal ready in just under an hour! Featuring tender, caramelized chunks of pork shoulder simmered with aromatic onions, garlic, and sweet carrots in a rich tomato and white bean stew, this dish brings French-inspired elegance to your table without the lengthy preparation. A golden panko breadcrumb topping, toasted in buttery perfection and crisped under the broiler, adds a delightful crunch to every bite. Infused with fresh thyme and finished with a sprinkle of parsley, this one-pot wonder is as easy to prepare as it is satisfying. Perfect for a cozy dinner at home, this cassoulet recipe is guaranteed to impress the whole family!
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Recipe Information
Ingredients
- 1 lb boneless pork shoulder
- 2 tbsp olive oil
- 1 large onion
- 3 cloves garlic cloves
- 2 medium carrots
- 1 14.5 oz can canned diced tomatoes
- 2 15 oz cans canned white beans
- 1 cup chicken broth
- 1 tsp fresh thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup panko breadcrumbs
- 2 tbsp butter
- 2 tbsp fresh parsley
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork cubes until browned on all sides, about 5-6 minutes. Remove the pork and set aside.
Reduce heat to medium, and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, and sliced carrots. Sauté for 5 minutes until softened.
Stir in the canned diced tomatoes (including their juices), drained and rinsed white beans, chicken broth, fresh thyme, and bay leaf. Return the pork to the skillet and mix everything together.
Bring the mixture to a gentle simmer. Cover the skillet and cook over low heat for 25 minutes, stirring occasionally.
While the cassoulet simmers, melt the butter in a small skillet. Add the panko breadcrumbs and toast over medium heat until golden brown, about 3-4 minutes. Set aside.
Preheat the broiler on high. Remove the skillet lid, sprinkle the toasted breadcrumbs evenly over the cassoulet, and broil for 2-3 minutes until the top is golden and crisp.
Remove the bay leaf, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 12.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 1937 mg | 41% | |
*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.
