Kate's Cuisine

Oct 18 2011

Pork Ragout

4 bone-in pork chops $5.72
1 lemon, juiced and zested separately $0.47
6 tablespoons olive oil, divided into 2 tablespoons each $0.36
2 tablespoons dried thyme, divided $2.40
Salt $0.01
Pepper $0.01
2 large carrots, peeled and diced $0.34
1 onion, diced and divided $0.47
1 bay leaf $0.16
1 tablespoon ground mustard $0.09
3 cups apple juice $0.63
1 tablespoon white vinegar $0.09
1 teaspoon brown sugar $0.01
1 tablespoon all-purpose flour $0.01
1/2 cup fresh parsley, chopped $.50
Total Cost    $11.27

1.) With a sharp knife, carefully remove pork chops from their bones. Set the bones aside to use later and cut pork into bite-size pieces.

2.) In a large bowl whisk together: juice and zest of lemon, 2 tablespoons olive oil, 2 tablespoons dried thyme, a little salt, and a little pepper (don’t go crazy here, you’ll be adding more later; just enough to bring the flavours together.) Add pork to the mixture and turn to entirely coat pork. Cover, and place in fridge for 30 – 45 minutes.

3.) Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium heat. When hot, add onion; stir and cook 3 – 5 minutes until onion has softened.

4.) Add carrots, pork bones, bay leaf, salt and pepper and stir. Cook, about 2 – 3 minutes, until carrots just start to soften.

5.) Slowly add in apple juice, vinegar, and brown sugar and bring to a boil. When boiling, turn heat down to medium and simmer for 30 – 40 minutes until reduced slightly; skim fat off surface as you simmer.

6.) When stock is finished, drain out bones, carrots, and other large pieces and reserve the broth left behind.

7.) In another large saucepan, heat two tablespoons olive oil over medium-high heat. When hot, add onions and cook 5 minutes until they just begin to brown.

8.) Remove pork from marinade in the fridge, shaking off excess. Place all the pork in the saucepan and turn. Cook, stirring often, until pork starts to brown, about 7 minutes.

9.) Slowly whisk in pork stock, reserving about 1/2 cup. Bring saucepan to a boil.

10.) Add 1 tablespoon flour to remaining 1/2 cup stock and whisk or shake to break up lumps. Add to boiling mixture and stir to incorporate. Allow to boil for about 2 minutes before lowering heat to medium and simmering for 10 – 15 minutes.

11.) Place on a serving platter over rice or pasta and sprinkle with fresh parsley.

12.) Serve and enjoy!

Read the Pork Ragout review here


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One Response to “Pork Ragout”

  1. Prestashop Templateson 16 Nov 2011 at 12:18 pm

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