Ingredients: |
Ingredients: 3 to 4 tablespoons mild olive or vegetable oil
3 pounds boneless country-style pork chops or pork shoulder, cut into 3/4 to 1 inch cubes
2 medium, about 4 to 5 ounces each, onions, cut into 1/4 to 1/2 inch dice or about 2 cups
1 pound parsnips, trimmed, peeled and cut into 1/4 to 1/2 inch pieces
2 cups apples, peeled, cored and cut into 1/4 to 1/2 inch pieces
4 cups low sodium chicken broth
2 tablespoons Dijon style mustard, or more to taste
1/4 cup light brown sugar
1/2 cup dry vermouth or dry white wine
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped chives, optional for garnish
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Directions: |
Directions:Coat the bottom of a large saute pan or skillet with some oil then heat over medium-high heat. Add enough of the pork cubes to fill pan without crowding. Brown pieces of meat in batches, turn each piece at least once, then transfer to a bowl. Continue with remaining pork, adding oil as needed, until all cubes have browned. This will take 20 to 30 minutes.
While pork cubes are being browned, heat 2 tablespoons of the oil over medium-high heat in a 5 quart or larger pot. Add the onions and reduce heat to medium. Cook for 3 to 4 minutes, stirring until onions soften, then add the parsnips and apples. Cook for 12 to 15 minutes, stirring and adjusting heat to prevent burning, until parsnips, onions and apples all soften and begin to brown. Add the flour then stir to coat thoroughly. Add the chicken broth, then add the sugar and brown sugar, stirring to combine.
When all pork has browned, and has been transferred to bowl, increase heat to high under saute pan or skillet then add the vermouth or wine to deglaze. Use a spatula to scrape all browned bits off bottom and sides of pan. Transfer this mixture and pork to pot; taste, then add the salt and pepper as needed.
Bring liquid in pot to a boil over medium-high heat, then reduce heat to medium-low so it bubbles gently in center. If liquid does not fully cover meat, add water as needed; maintain heat so stew does not boil. Cook, uncovered, for 2 1/2 to 3 hours, skimming off any foam that accumulates on the surface, until meat and vegetables are tender. At this point stew may be transferred to a container; cool container in ice-water bath, then cover the container and refrigerate for up to 2 days. When ready to serve, garnish with the chopped chives, if desired. |
This recipe for Pork, Parsnip and Apple Ragout is from