Braised Pork And Vegetables
A hearty braised pork and vegetable dish featuring tender pork shoulder, Brussels sprouts, carrots, and aromatic herbs, perfect for comforting family dinners.
Ingredients
- 1 lb. boneless pork shoulder roast, cut in 3/4-inch pieces ⓘ
- 1 medium onion, chopped ⓘ
- 1 c. water ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (10 oz.) pkg. frozen Brussels sprouts ⓘ
- 2 Tbsp. margarine ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 clove garlic, chopped ⓘ
- 3 carrots, cut in 2 1/2-inch strips ⓘ
- 1 tsp. chicken bouillon ⓘ
- 1/2 tsp. dried basil leaves ⓘ
- 1/4 tsp. thyme leaves ⓘ
- 8 oz. thin spaghetti ⓘ
- 8 oz. thin spaghetti ⓘ
Instructions
- Cook and stir pork in oil in a 10-inch skillet over medium heat until browned; drain on paper towels.
- Cook and stir onion and garlic in the same skillet until onion is tender.
- Stir in pork, carrots, 1 cup water, chicken bouillon, salt, basil, thyme, and pepper.
- Heat to boiling; reduce heat, cover, and simmer for 45 minutes.
Tips & Substitutions
For extra flavor, marinate the pork shoulder in herbs and spices overnight before cooking. If you don’t have Brussels sprouts, try substituting with green beans or broccoli for a different texture and taste. Adding a splash of soy sauce or Worcestershire sauce can enhance the umami flavor in the dish. Always taste and adjust seasoning as needed.
Serving Suggestions
Serve the braised pork and vegetables over cooked thin spaghetti for a hearty meal. A sprinkle of fresh parsley or grated Parmesan cheese can elevate the dish. Pair it with a crisp green salad or garlic bread to complement the flavors. For a complete experience, browse more American recipes for sides that round out the meal.
Storage & Reheating
Allow the braised pork and vegetables to cool completely before transferring to an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to maintain moisture, or microwave in intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Pork And Vegetables contains roughly 515 calories, with 31g protein, 67g carbohydrates, and 14g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (63% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another cut of pork for this recipe?
Yes, you can substitute pork loin or pork tenderloin, but adjust the cooking time to avoid drying out the meat since these cuts are leaner. Ensure they are cooked until just tender to maintain juiciness.
What can I do if I don’t have chicken bouillon?
If you don’t have chicken bouillon, use low-sodium chicken broth instead of water for extra flavor. Alternatively, you can use vegetable broth to keep it vegetarian-friendly.
How can I make this recipe spicier?
To add some heat, include red pepper flakes or diced jalapeños when cooking the onions and garlic. You can also serve it with a hot sauce on the side for those who prefer extra spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).