this recipe popped up. I decided it would be a good option, although I made a couple of changes along the way. The end result was delicious, hearty, and quite filling, and the fresh basil was a nice touch. Beth said the braising liquid reminded her of gravy, which I think is a good thing. I did run into one problem, however. Somehow, the food at the bottom of the dish got burned and glued itself to the skillet. I’m thinking that since I left out the potatoes from the original recipe, the extra 40 minutes of cooking time was probably unnecessary and may have caused the burning. Anyway, here’s the recipe I used:
Braised Pork with Beans and White Wine
2 lbs boneless pork loin, cut into cubes
2 Tbsp olive oil
1 Tbsp butter
2 onions, chopped
2 stalks celery, chopped
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 cup chicken broth
1 cup white wine
1 15 oz can white beans, rinsed and drained
Handful of fresh basil, chopped
1. Heat oil in a skillet over medium high heat. Add the pork in batches and cook until browned. Set aside.
2. In the same skillet, melt the butter and saute the onions and celery until soft, about six minutes.
3. Return pork to the ban and add flour, salt, pepper, and nutmeg. Cook for about 2 minutes.
4. Add chicken broth and wine. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.
5. This is where I think I made a mistake. The original recipe called for adding potatoes at this point and cooking for another 40 minutes. I skipped the potatoes because we were already having another potato dish, plus the skillet was nearly full. However, I still let the mixture cook for the additional 40 minutes. In hindsight, I probably should have skipped this step entirely, although I would have checked a piece of the pork for doneness just to be sure.
6. Add the beans and cook for an additional 5 minutes or so. Remove from heat, top with the basil, and serve.