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Pork Ragout with Sweet Potatoes Stew




Source of Recipe


Family






List of Ingredients



• 3 lb Boneless pork shoulder butt
  
• 1/3 cup packed brown sugar
  
• 1/3 Cup All-purpose flour
  
• 1/4 Cup Dijon mustard
  
• 3 Tbsp Vegetable oil
  
• 1 Onion,chopped
  
• 2 Cloves garlic,minced
  
• 1-1/3 Cups Chicken Stock
  
• 1 Cup Dry sherry
  
• 6 Sweet potatoes
  
• 1/2 tsp each Salt and Pepper
  
• 1/4 Cup Chopped fresh parsley
  






Instructions



1. Trim any fat from pork;cut meat into 1-inch cubes. In shallow dish,combine sugar with flour. Coat pork lightly in mustard;roll in sugaar mixture to coat all over.
   
2. in a large nonstick skillet,heat oil over medium heat;brown pork,in batches. With slotted spoon, transfer to large Dutch oven. Add onion and galric to skillet;cook stirring often, for 3 minutes. Transfer with slotted spoon to Dutch oven.
   
3. Drain off any fat in skillet. Pour in chicken stock and sherry;bring ot boil and boil for 1 minute, stirring to scrape up browned bits. Add to Dutch oven.
   
4. Peel sweet potatoes;cut into 1-inch cubes. In large saucepan of boiling water, cook potatoes for 3 minutes or until barely tender. Drain and add to Dutch oven.
   
5. Cover and bake in 350 oven for about 45 minutes or until meat is tender. Add salt and pepper. Sprinkle with parsley.