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Stewed Pork With Pickles

Stewed Pork With Pickles recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1099
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
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Cut the pork shoulder into 1-inch cubes. Pat the pieces dry with paper towels and sprinkle evenly with salt and pepper.
  3. 3
    Heat the vegetable oil in a large Dutch oven or heavy casserole dish over medium-high heat on the stovetop.
  4. 4
    Add the pork cubes to the pot in batches to avoid crowding. Brown well on all sides, then remove to a plate.
  5. 5
    Pour off all but about 2 tablespoons of the fat from the pot. Reduce heat to low.
  6. 6
    Add the chopped onion to the pot and cook for 5 minutes, scraping up any browned bits from the bottom.
  7. 7
    Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
  8. 8
    Carefully add the white wine, tarragon vinegar, and broth. Bring the mixture to a boil, stirring to combine.
  9. 9
    Return the browned pork and any accumulated juices to the pot. Add the bay leaves and thyme sprigs.
  10. 10
    Cover the pot tightly with a lid and transfer it to the preheated oven.
  11. 11
    Bake for 1 hour and 15 minutes, or until the meat is just beginning to become tender.
  12. 12
    Remove the pot from the oven. Using a slotted spoon, transfer the meat to a plate and set aside.
  13. 13
    Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the onions and herbs.
  14. 14
    Return the strained sauce to the pot and add the reserved meat back in.
  15. 15
    Stir in the cornichons, Dijon mustard, whipping cream, and halved Brussels sprouts.
  16. 16
    Cover the pot again and return it to the oven.
  17. 17
    Bake for an additional 20 to 30 minutes, or until the pork is fork-tender and the Brussels sprouts are cooked through.
  18. 18
    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.

Read it online: https://www.chefs-mate.com/recipe/stewed-pork-with-pickles-2/