3 boneless Pork Chops, cut into 3/4" pieces
1 T. Vegetable Oil
2 medium Onions, chopped
2 cloves Garlic, crushed
2-15 oz. can Great Northern Beans, rinsed and drained
3/4 cup Chicken Broth
1/3 cup chopped Sun-Dried Tomatoes, packed in oil, drained
1 t. Dried Rosemary, crushed
1 t. Dried Thyme, crushed
¼ t. Salt
¼ t. Black Pepper
¼ cup chopped Parsley
¼ cup seasoned Bread Crumbs

 

Heat oil in a deep saucepan over medium-high heat. Cook and stir onions and garlic until tender but not brown.

Add pork, cook and stir for 2-3 minutes or until lightly browned.

Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10 minutes or just until pork is tender, stirring occasionally.

Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and bread crumbs. Serves 4.