Pork & Mushroom Ragout with Carrots

Aren’t the holidays wonderful?  Delicious food, festive gatherings, beautiful décor, the inevitable weight gain…  Okay not that last one.  And yes, I gained 4 pounds over the holidays—ouch!  While I firmly believe that decadence has Its place, I think I took it too far! So to celebrate my upcoming turnaround I am making Pork & Mushroom Ragout with Carrots and hosting a giveaway for a copy of the Two-Step Diabetes Cookbook by Nancy S Hughes.  

Pork & Mushroom Ragout with Carrots

Pork & Mushroom Ragout with Carrots

Now in the spirit of full disclosure, I am not diabetic, though my blood pressure (another weight sensitive health concern) has been hovering on the edge.  But a great healthy recipe is a great healthy recipe, even if you are in perfect shape!   

Cookbook Giveaway

Cookbook Giveaway

When I picked up this cookbook, I realized how nice it was to have recipes where the work of going healthy is already done. You see, when I find a new recipe, I am always asking myself how to improve it.  Can I swap in some whole grain?  Reduce the fat or sugar?  Add some vegetables?  Good in concept but please don’t ask how many times I spend two weeks changing & testing a recipe 47 times until this finally works. 

Making Pork and Mushroom Ragout in two steps!

Making Pork and Mushroom Ragout in two steps!

The recipes in this cookbook run the range from breakfast to dinner, appetizer to dessert and use mostly natural ingredients.  This means that the sloppy joe recipe has natural seasoning instead of a packaged mix.  The author also relies on efficient cooking techniques (hence the “two-step” description in the title) and what I would call “normal” ingredients.  Yes, I am happy to run around town on occasion looking for dragon fruit or the like, but it was a joy to go through here and realize I could make a lot out of my (admittedly extensive) cupboard/freezer.   

Pork & Mushroom Ragout with Carrots, served with mashed potatoes

Pork & Mushroom Ragout with Carrots, served with mashed potatoes

So far we have tried two recipes from the cookbook, the Sweet Spiced Chili Bowls which was my husband’s favorite (I think I’ve created a smoked paprika monster) and the Pork & Mushroom Ragout, which was mine.  By definition, a ragout is a slow-cooked, stew-like dish of meat and/or vegetables–and since old habits die hard, I did add carrots (insert sheepish grin). Served with mashed potatoes, the ragout had the warmth and body of winter comfort food with a touch of class.  Like happy peasant food.   

Pork & Mushroom Ragout with Carrots, plated

Pork & Mushroom Ragout with Carrots, plated

Are you ready to try some healthier cooking for 2016?  Then consider this giveaway for one copy of the Two-Step Diabetes Cookbook. It is open to residents of the U.S. and closes on Jan 24 at midnight CST.  To enter, leave a comment below telling me something you would like to do to live healthier in 2016.  For a second entry, like Art of Natural Living on Facebook and leave a second comment below letting me know you are a follower. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.

5.0 from 6 reviews
Pork & Mushroom Ragout with Carrots
 
Prep time
Cook time
Total time
 
Slow-cooked & stew-like, this pork & mushroom ragout with carrots & mashed potates has the warmth & body of winter comfort food with a touch of class.
Author:
Serves: 4
Ingredients
  • 1 pound boneless pork chops, trimmed of fat
  • ¼ cup all purpose flour
  • 2 tablespoons canola oil
  • 8 ounces sliced mushrooms
  • 4 ounces fennel bulb or onion, thinly sliced
  • 3 medium garlic cloves, minced
  • 1 cup dry red wine
  • ½ cup water
  • ¼ cup no salt added tomato paste
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups of carrot chunks (my add)
  • 2 teaspoons dried oregano (my add)
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Coat both sides of the pork chops in flour. Heat oil in a large skillet over medium-high heat and brown the pork 3 minutes on each side.
  2. Top with the remaining ingredients, except parsley. Cover and cook over medium-low heat for 1 hour and 15 minutes or until very tender. Top with parsley. Serve over brown rice, no-yolk egg noodles, or mashed potatoes.
Notes
My pictures show bone-in pork chops, since that was what I had and (efficiently) I decided not to bone them (though I did trim them well).

 

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43 thoughts on “Pork & Mushroom Ragout with Carrots

  1. Thao @ In Good Flavor

    My goal for 2016 is to incorporate more exercise into my life. I completely understand how those recipe tweaking sessions can get out of hand. Some might call it being obsessive but I call it diligence. 🙂 This pork and mushroom ragout is scrumptious! I can lick this plate clean!

  2. Juliana

    Inger, I got the same book and have tried a few of the recipes…but did not have a chance to post them…because I work in the prevention of cardiovascular disease, I am very interested in diabetes and this cookbook has wonderful recipes. Thanks for sharing this post…the pork dish looks fantastic!
    Enjoy your weekend 🙂

  3. David

    Inger, that’s one beautiful ragù/ragout!! And the fact that it is for the diabetic commmunity is amazing! My father should have lived long enough to see recipes like this. The diabetic diet is one of the healthiest there is – similar to Weight Watchers in many ways. It’s about portion control, and careful planning. It isn’t a penalizing diet. And that has been my mantra for 2016. Eat smaller portions. Eat slowly. Stop when I feel sated. Reduce fat, but don’t use chemical-laden, fat-free substitutes. Reduce added sugar. Eat whole foods. So that is my litany. Thanks for the great recipe. Will be getting pork chops tomorrow at the farmers market.

  4. Yvonne Delgado

    Diabetes runs in both mine and my husband’s families. We just decided to change how we eat for 2016. For our sake and our kids. Not that we ate “bad” but we could make smarter choices for better health

  5. Wendy R.

    Looks like some really good recipes for those of us who need to work on cutting out sugars/carbs. We have 2 diabetics in our family so revamping how I cook is important.

  6. Jenny S

    I’m really trying to use more greens with our meals. I want to do more salads instead of the old potatoes and meat dinners.

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  8. Connie

    I have started eating cleaner…if that’s how you say it.lol. more fresh fruit and vegetables less processed foods. 17 days in and i already feel better.

  9. Tammy

    Love this. I rarely make pork and this recipe isn’t quite eligible on my current eating plan but it goes into the pipeline of good one pot meals for a Sunday afternoon. Thanks!

  10. deanna

    I am trying to drink more water daily. JLo says her beautiful complexion is due to drinking lots of water. I wonder if she has a small bladder like me.

  11. shana vaughn

    I would really like to learn some healthy recipes to get me and my family on the right track to eating healthier

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  13. Mary Dailey

    I am diabetic and try my best to eat right, but what I really need to do is get on the treadmill more, so I can gradually stay on it longer!

  14. Tasha Wilkerson

    I bought a fit bit and am working on reaching daily goals to live a healthier lifestyle! We also are trying to use 4-5 different “colors” on our dinner plates each night.

  15. Karen Yawn

    my doctor said I need to strengthen the muscles around my knee so I am doing more walking. It also has the added benefit of helping lose weight and become healthy.

  16. Leah Shumack

    I wanted to add fitness into my daily routine starting off 2016 and then I dislocated my shoulder. Still have a month or two of healing and rebuilding strength before I can really get back into things!

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