Stewed Pork With Pickles
Description
This rich and comforting stew transforms affordable pork shoulder into a melt-in-your-mouth delicacy. The meat is slow-braised in a deglazed wine and broth base, infusing it with deep savory flavors. The addition of Dijon mustard and heavy cream creates a luxurious, velvety sauce, while the sharp bite of cornichons or dill pickles cuts through the richness perfectly. Fresh Brussels sprouts add a vibrant green crunch and earthy note to balance the dish. It’s an elegant yet rustic meal that feels special enough for a dinner party but simple enough for a cozy weeknight. Serve over buttered noodles or mashed potatoes to soak up every drop of the delicious sauce.Directions
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Preheat oven to 375°F (190°C).
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Cut the pork shoulder into 1-inch cubes. Pat the pieces dry with paper towels and sprinkle evenly with salt and pepper.
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Heat the vegetable oil in a large Dutch oven or heavy casserole dish over medium-high heat on the stovetop.
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Add the pork cubes to the pot in batches to avoid crowding. Brown well on all sides, then remove to a plate.
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Pour off all but about 2 tablespoons of the fat from the pot. Reduce heat to low.
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Add the chopped onion to the pot and cook for 5 minutes, scraping up any browned bits from the bottom.
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Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
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Carefully add the white wine, tarragon vinegar, and broth. Bring the mixture to a boil, stirring to combine.
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Return the browned pork and any accumulated juices to the pot. Add the bay leaves and thyme sprigs.
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Cover the pot tightly with a lid and transfer it to the preheated oven.
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Bake for 1 hour and 15 minutes, or until the meat is just beginning to become tender.
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Remove the pot from the oven. Using a slotted spoon, transfer the meat to a plate and set aside.
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Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the onions and herbs.
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Return the strained sauce to the pot and add the reserved meat back in.
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Stir in the cornichons, Dijon mustard, whipping cream, and halved Brussels sprouts.
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Cover the pot again and return it to the oven.
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Bake for an additional 20 to 30 minutes, or until the pork is fork-tender and the Brussels sprouts are cooked through.
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Remove from oven and serve immediately with buttered noodles or mashed potatoes.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1099kcal
- % Daily Value *
- Total Fat 64g99%
- Saturated Fat 23g115%
- Cholesterol 363mg121%
- Sodium 282mg12%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 123g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
