Kate's Cuisine

Oct 18 2011

Pork Ragout: Review

This recipe came about one night when I had some really nice meat on a few pork chops, but I didn’t want to make the same ol’ pork chops again. I started taking the meat off the bones and it all evolved from there. The stock made from the bones and the apple juice is really what makes this dish. And while it may look like a few extra steps, don’t be scared – it’s really just browning up some meat and getting a sauce going. When there’s leftovers, put them in a dish and cover as much of the meat as you can with the remaining gravy/stock. Freeze for just about as long as you want, it will keep beautifully!

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One Response to “Pork Ragout: Review”

  1. Pork Ragout | Kate's Cuisineon 18 Oct 2011 at 7:48 pm

    [...] Read the Pork Ragout review here [...]

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