Stewed Pork with Pickles

2 hours Prep: 20 minutes Cook: 1 hours

681 calories per serving view nutrition facts

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4	pounds	pork shoulder	fat trimmed, cut into 1in cubes
1/2	teaspoon	salt
1/2	teaspoon	black pepper	ground
1/4	cup	vegetable oil
1	each	onion	medium, peeled and roughly chopped
2	tablespoons	flour, all-purpose
2	cups	white wine	dry
1/4	cup	tarragon vinegar
4	cups	broth	all-purpose, or low sodium chicken broth
2	each	bay leaves
4	each	thyme sprigs	fresh OR
1/2	teaspoon	thyme	dried
12	x	cornichons	-=or=-
1	each	pickles, dill	finely chopped
2	tablespoons	dijon mustard
1/2	cup	heavy whipping cream
1/2	pound	brussel sprouts	washed and halved

PREHEAT OVEN TO 375F.

Pat the pork dry with paper towels and sprinkle with desired salt and pepper.

Heat the oil in a Dutch oven over medium-high heat on top of the stove.

Add the pork, without crowding, and brown well on all sides.

You may have to perform this operation in batches.

Remove the pieces to a plate as they are brown.

Pour off all but about 2 tablespoons fat.

Reduce heat to low and replace the pot on the stove.

Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan.

Add the flour and cook another minute, stirring.

Add the wine, vinegar and stock and bring to a boil.

Return the pork to the pot with any juices on the plate and add bay leaves and thyme.

Cover tightly and transfer the pot to the oven.

Cook for 1 1/4 hours, or until the meat is barely tender.

Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside.

Strain the sauce through a fine sieve into a container and discard onions and herbs.

Replace the meat in the pot, add the cornichons, mustard, cream and Brussels sprouts.

Cover and replace in oven for 20-to-30 minutes or until meat is tender and sprouts are cooked.

Remove from oven and serve with buttered noodles.

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Serving Size 435g

Amount per Serving

Calories 681 58% of calories from fat