Pork & Mushroom Ragout with Carrots

Name: Pork & Mushroom Ragout with Carrots
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 1 pound boneless pork chops; 1/4 cup all purpose flour; 2 tablespoons canola oil; 8 ounces sliced mushrooms; 4 ounces fennel bulb or onion; 3 medium garlic cloves; 1 cup dry red wine; 1/2 cup water; 1/4 cup no salt added tomato paste; 2 tablespoons lemon juice; 2 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups of carrot chunks; 2 teaspoons dried oregano; 2 tablespoons chopped fresh Italian parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4
Course
Main Course

Pork & Mushroom Ragout with Carrots

Holly Espinosa

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Slow-cooked & stew-like, this pork & mushroom ragout with carrots & mashed potates has the warmth & body of winter comfort food with a touch of class.

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Ingredients

Servings

1 pound boneless pork chops trimmed of fat
1/4 cup all purpose flour
2 tablespoons canola oil
8 ounces sliced mushrooms
4 ounces fennel bulb or onion thinly sliced
3 medium garlic cloves minced
1 cup dry red wine
1/2 cup water
1/4 cup no salt added tomato paste
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups of carrot chunks my add
2 teaspoons dried oregano my add
2 tablespoons chopped fresh Italian parsley

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Instructions

Coat both sides of the pork chops in flour. Heat oil in a large skillet over medium-high heat and brown the pork 3 minutes on each side.
Top with the remaining ingredients, except parsley. Cover and cook over medium-low heat for 1 hour and 15 minutes or until very tender. Top with parsley. Serve over brown rice, no-yolk egg noodles, or mashed potatoes.