Braised Pork, Potatoes and Beans in White Wine Sauce
31 people added this to their Recipe Box
This spin on the French classic blanquette de veau is a tad more rustic than the original. If you don't want to use wine, use 1 cup (250 mL) sodium-reduced chicken stock and 2 tsp (10 mL) lemon juice.
Servings: 8
Ingredients:
Braised Pork, Potatoes and Beans in White Wine Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 399 |
| pro | 36 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 28 g |
| fibre | 4 g |
| chol | 112 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 27% |
| vit A | 6% |
| vit C | 20% |
| folate | 16% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
3 lb (1.5 kg) boneless pork shoulder butt, trimmed and cut into 1-1/2-inch (4 cm) cubes
1 tbsp (15 mL) butter or vegetable oil
2 each onions and stalks celery, chopped
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) each salt and white pepper
1/4 tsp (1 mL) ground nutmeg
1 cup (250 mL) sodium-reduced chicken stock
1 cup (250 mL) dry white wine
1-1/4 lb (625 g) baby_potatoes, halved (about 5 cups/1.25 L)
2 cups (500 mL) frozen lima beans or peas, thawed
1/3 cup (75 mL) whipping cream
1 tbsp (15 mL) chopped fresh dill
Preparation:
In Dutch oven, heat oil over high heat; brown pork, in batches. With slotted spoon, transfer to bowl. Add butter to pan; fry onions and celery over medium heat until softened, about 6 minutes.
Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes.
Stir in stock and wine; bring to boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes.
Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender.
Stir in lima beans, cream and dill; simmer until beans are tender, about 7 minutes.
Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes.
Stir in stock and wine; bring to boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes.
Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender.
Stir in lima beans, cream and dill; simmer until beans are tender, about 7 minutes.
Additional Information
- Tip: If baby potatoes are unavailable, use new or waxy potatoes cut into 2-inch (5 cm) cubes. Peel potatoes, if you prefer.
Tags:
Main Course; Meat-Pork; Vegetables; Cheese/Other Dairy; One-Pot;
Source
Canadian Living Magazine: February 2008
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