French Peasant Supper
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2.46 ml olive oil
- 2 boneless center cut pork chops (about 3/8 in. thick, 1/2 lb. total)
- 226.79 g turkey kielbasa
- 1 large onion (for 1 c. chopped)
- 118.29 ml water
- 59.14 ml white wine
- 29.58 ml ketchup
- 14.79 ml honey
- 14.79 ml bottled garlic
- 3 bay leaves
- 2.46 ml dried thyme
- 1.23 ml black pepper
- 0.25 ml ground cloves
- 2 (850.48 g) can navy beans
- 59.14 ml plain breadcrumbs
directions
- Turn on the broiler.
- Heat the oil in an extra-deep 12 inch nonstick skillet over medium-high heat.
- Meanwhile, cut the pork chops into 1/2-inch cubes, adding them to the skillet as you cut.
- Slice the sausages into 1/4-inch circles, adding them as you cut.
- Stir occasionally to prevent sticking.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Stir in the water, wine, ketchup, honey, garlic, bay leaves, thyme, black pepper, and cloves and cook until the pork cubes are no longer pink, about 4 minutes, stirring frequently.
- (Reduce the heat to medium if the pork seems about to burn.) Meanwhile, rinse and drain the beans and set aside.
- Spread the bread crumbs evenly on a cookie sheet and toast under the broiler until crisp and light brown; leave the oven door cracked and don't walk away- they brown quickly!
- (If you are really distracted, you can omit the bread crumbs and skip this step to prevent mishaps.) Set aside.
- Stir the beans into the pork mixture and simmer just long enough to mix well and heat through, about 2 minutes.
- Scatter the toasted crumbs on top and serve.
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RECIPE SUBMITTED BY
evewitch
Charlotte, North Carolina