Stewed Pork with Pickles
| Yield: | 8 Servings |
| Categories: | Meats |
| 4 | lb | Pork shoulder; fat trimmed cut into 1-in cubes |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1/4 | c | Vegetable oil |
| 1 | md | Onion peeled and roughly chopped |
| 2 | tb | Flour |
| 2 | c | Dry white wine |
| 1/4 | c | Tarragon vinegar |
| 4 | c | All-purpose broth OR low-sodium chicken broth |
| 2 | Bay leaves | |
| 4 | Sprigs fresh thyme; -=OR=- | |
| 1/2 | ts | -Dried thyme |
| 12 | Cornichons; -=OR=- | |
| 1 | -Dill pickle, finely chopped | |
| 2 | tb | Dijon mustard |
| 1/2 | c | Whipping cream |
| 1/2 | lb | Brussels sprouts washed and halved |
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