Pork & Mushroom Ragout with Carrots
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Course
Main Course
Pork & Mushroom Ragout with Carrots
Description
The recipe starts by dredging pork chops in flour, then browning them in canola oil to develop a flavorful crust. Mushrooms, thinly sliced fennel or onion, and minced garlic are combined with the pork in the skillet, along with dry red wine, water, tomato paste, lemon juice, sugar, salt, and pepper. The mixture cooks covered over medium-low heat for over an hour until the pork is very tender and the sauce has thickened with concentrated flavors.
The resulting ragout features tender pork with layers of rich umami from mushrooms and tomato paste, balanced by lemon juice’s brightness and the sweetness of carrots and fennel. The slow simmer melds the ingredients into a cohesive stew-like dish with varied textures from soft vegetables.
Serving the ragout over brown rice, no-yolk egg noodles, or mashed potatoes allows the sauce to complement the grains or creamy sides, resulting in a filling, warm plate suitable for colder days or dinner gatherings.
Trimming the pork chops well before cooking helps reduce excess fat and simplifies browning. Using fresh herbs and quality wine enhances the dish’s complexity.
Ingredients
- 1 pound pork chops trimmed of fat, boneless
- 1/4 cup all-purpose flour
- 2 tablespoons canola oil
- 8 ounces mushroom sliced
- 4 ounces fennel bulb thinly sliced, or onion
- 3 garlic minced, medium cloves
- 1 cup red wine dry
- 1/2 cup water
- 1/4 cup tomato paste no salt added
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups carrot my add, chunks
- 2 teaspoons oregano my add, dried
- 2 tablespoons Italian parsley chopped, fresh
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.
Notes
- Trim excess fat from pork chops before cooking to improve texture and reduce greasiness.
- You can substitute fennel bulb with onion if fennel is unavailable.
- Serve the ragout over brown rice, egg noodles, or mashed potatoes to soak up the sauce.
User Reviews
Overall Rating
5
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