Pork Braised with Autumn Vegetables


  • 3 tablespoons coarse-grained Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • 1 14½-ounce can low-salt chicken broth
  • 1 cup frozen petite whole onions
  • 3 cups cubed peeled seeded butternut squash
  • 2 parsnips, peeled, cut into 1-inch pieces (about 1 ½ cups)
  • 3 tablespoons butter

1. Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate a...

View full recipe at SpringPad


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