twice baked potato and romano beans. Then I made pork roasted in milk with roasted veggies - the first brussel sprouts of the year - and a simple salad of arugula, roasted beets topped with goat cheese, cranberries and pecans - hello lover...
Finally my last but never least pork stew. This is the picture of the pork cooking until tender - I love that you can cook a big batch of this and then freeze half! My mouth is watering...
4 pounds pork shoulder - I used shoulder chops - I cut it up a bit so it would get brown
couple tablespoons oil
1/2 onion chopped
3 tablespoons flour
2 cups dry white wine
3 cups chicken broth
1 teaspoon dried thyme
Sprinkle pork with s&p and in a large dutch oven over medium heat warm the oil and then brown the meat in batches then remove to a bowl. Add the onions and sauté a few min, when soft add the flour and cook another couple min. Add the wine and broth and pork with all the good juices and thyme cover and put in a 325 degree oven for about 2 hours - or until pork is very tender. Remove the bones. You can freeze 1/2 and then with the other half - do below.
Pork and mustard stew
1/2 recipe of stew
8 cornichon pickles cut into little rounds
1/4 cup tarragon vinegar
1/4 cup white wine
1 tablespoon dijon
1/2 cup cream
3 carrots cut into rounds
1 cup brussel sprouts cut in half
Put pickles, vinegar, wine and dijon in a pot and cook for 5 min add the pork and cream and veggies. Cover and bake in the oven at 350 degrees for about 30 min or until veggies are tender. Serve over rice to absorb all that delicious sauce.