Stewed Pork With Pickles

The sinner sees little cause for alarm and fails to apprehend his imperative need of promptly accepting Christ as his Saviour. He imagines himself secure. He goes on in his sin, and because judgment against an evil work is not executed speedily he increases in his boldness against God. But God's ways are different to ours. There is no need for God to be in a hurry - all eternity is at His disposal... He is in no haste to execute judgment because He knows the sinner, cannot escape Him. It is impossible to flee out of His dominions! In due time every transgression and disobedience shall receive 'a just recompense of reward.'

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Dutch	Meats	8	Servings

INGREDIENTS

4	lb	Pork shoulder, fat trimmed
		cut into 1-in cubes
1/2	t	Salt
1/2	t	Ground black pepper
1/4	c	Vegetable oil
1		Onion
		peeled and roughly
		chopped
2	T	Flour
2	c	Dry white wine
1/4	c	Tarragon vinegar
4	c	All-purpose broth
		OR low-sodium chicken
		broth
2		Bay leaves, Bay leaves =OR=-
1/2	t	Dried thyme, =OR=-
1		Dill pickle finely
		chopped
2	T	Dijon mustard
1/2	c	Whipping cream
1/2	lb	Brussels sprouts
		washed and halved

INSTRUCTIONS

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation  in
batches. Remove the pieces to a plate as they are brown. Pour off  all
but about 2 tablespoons fat. Reduce heat to low and replace the  pot on
the stove. Add the onion and cook 5 minutes, scraping up any  brown
bits that cling to the pan. Add the flour and cook another  minute,
stirring. Add the wine, vinegar and stock and bring to a  boil. Return
the pork to the pot with any juices on the plate and add  bay leaves
and thyme. Cover tightly and transfer the pot to the oven.  Cook for 1
1/4 hours, or until the meat is barely tender. Remove the  casserole
from the oven and, using a slotted spoon, remove the meat  from sauce
and set aside. Strain the sauce through a fine sieve into  a container
and discard onions and herbs. Replace the meat in the  pot, add the
cornichons, mustard, cream and Brussels sprouts. Cover  and replace in
oven for 20-to-30 minutes or until meat is tender and  sprouts are
cooked. Remove from oven and serve with buttered noodles.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 645 Calories From Fat: 374 Total Fat: 41.8g Cholesterol: 161mg Sodium: 949mg Potassium: 1160.7mg Carbohydrates: 10.7g Fiber: 3.2g Sugar: 2.3g Protein: 45.5g