I’ve loved this dish for several years now. My experience with it has been a very simple, cut and dry version, and it was still amazing. This is my own version of this classic French dish of pork and white beans. I braised the pork loin until tender and used sherry to deglaze. It came out exactly as I had hoped. So, here you are, my Farmhouse Cassoulet.
8 pork loin chops
1 tbs duck fat
1 c sherry
4 c chicken stock
½ large yellow onion, diced
4 med carrots, peeled and diced
1½ c grape tomatoes
½ tbs garlic, minced
1 tsp thyme leaves
2 tbs fresh parsley, chopped
Kosher salt and fresh cracked pepper to taste
2-15.5oz cans Cannellini beans, drained and rinsed
Preheat oven to 300°
Season both sides of chops. Heat up a large pan to medium high heat. Add duck fat and immediately add your chops, sliding them through the duck fat as it melts. Sear on each side for about 1.5 minutes. Transfer to your Cassoulet baking dish or deep casserole dish. Add the sherry to the hot pan to deglaze. Allow to reduce by half. Add the chicken stock, onions, carrots, tomatoes, garlic, thyme and parsley. Season with kosher salt and fresh cracked pepper to taste. Simmer over medium heat for 5 minutes.Transfer to the pan with the chops, making sure to pour the liquid over the top of the pork. Cover and bake for 30 minutes. Remove from oven, add beans. Gently mix them in with the veggies a bit. Re-cover and slide dish back into the oven for an additional 45 minutes. Remove from oven and serve hot with crusty French bread.