Speedy Pork Cassoulet
Discover the comforting flavors of France with this **speedy pork cassoulet**, a hearty one-pot meal that’s perfect for busy weeknights. This simplified version of the classic French stew stars tender seared pork loin, creamy white beans, and a medley of savory vegetables, all simmered together in a fragrant broth infused with thyme and bay leaf. Ready in just 40 minutes, this recipe replaces the traditionally long cooking process with quick yet flavorful results. A final sprinkle of golden toasted breadcrumbs adds a delightful crunch, while fresh parsley brightens each bite. Serve this warming dish straight from the skillet for a rustic, soul-satisfying dinner that’s as easy as it is delicious. Perfect for families or anyone craving a cozy, protein-packed meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork loin, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 15 ounces canned diced tomatoes, drained
- 2 cups chicken broth
- 15 ounces canned white beans (e.g., cannellini or great northern), drained and rinsed
- 1 teaspoon fresh thyme, chopped
- 1 leaf bay leaf
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the pork pieces with salt and pepper, then add them to the pan. Sear the pork on all sides until browned, about 4 minutes. Remove the pork and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pan.
Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the drained diced tomatoes, chicken broth, white beans, fresh thyme, and bay leaf. Return the seared pork to the pan.
Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the pork is fully cooked and the flavors are well combined.
While the cassoulet simmers, toast the breadcrumbs in a small skillet over medium heat until golden and crispy, about 2-3 minutes. Set aside.
Remove the bay leaf from the cassoulet before serving.
Divide the cassoulet into bowls, sprinkle each serving with toasted breadcrumbs, and garnish with fresh parsley, if using. Serve hot and enjoy!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 6849 mg | 298% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 38.6 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 594 mg | 46% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5492 mg | 117% | |
*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.
