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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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I've collected cookbooks since I was a little girl. This recipe always makes my family happy. Ingredients:
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 king arthur unbleached 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 |
Directions:
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.
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