Best 7 Dijon Pork Ragout Recipes

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**Dijon Pork Ragout: A Culinary Journey of Rich Flavors and Comfort**

Embark on a culinary adventure with our delightful Dijon pork ragout, a delectable dish that tantalizes taste buds with its symphony of flavors. Picture tender pork cubes lovingly braised in a rich and flavorful sauce, infused with the tangy zest of Dijon mustard and a medley of aromatic herbs. Served atop a bed of perfectly cooked pasta or creamy mashed potatoes, this comforting dish promises a satisfying and memorable dining experience.

**Recipe 1: Classic Dijon Pork Ragout**
Master the art of French comfort food with our classic Dijon pork ragout recipe. This traditional dish showcases the perfect balance of flavors, with succulent pork simmered in a velvety sauce made from red wine, beef broth, and Dijon mustard. Mushrooms, carrots, and pearl onions add a delightful textural contrast and depth of flavor, making every bite a culinary delight.

**Recipe 2: Slow Cooker Dijon Pork Ragout**
Embrace the convenience of slow cooking with our slow cooker Dijon pork ragout recipe. Simply toss all the ingredients into your slow cooker and let it work its magic. The pork becomes fall-apart tender, while the sauce thickens and intensifies in flavor over several hours. Serve this hearty and comforting dish over your favorite pasta or rice for an effortless yet satisfying meal.

**Recipe 3: Dijon Pork Ragout with Creamy Polenta**
Elevate your dining experience with our Dijon pork ragout served atop a bed of creamy polenta. This rich and decadent dish is perfect for special occasions or a cozy dinner party. The creamy polenta provides a smooth and velvety foundation for the flavorful pork ragout, creating a harmonious blend of textures and flavors.

**Recipe 4: Dijon Pork Ragout with Butternut Squash and Kale**
For a healthier and vibrant twist, try our Dijon pork ragout with butternut squash and kale recipe. This colorful dish combines tender pork, roasted butternut squash, and sautéed kale in a flavorful Dijon mustard sauce. Served with quinoa or whole-wheat bread, this nutritious and satisfying meal is sure to impress your family and friends.

No matter which recipe you choose, our Dijon pork ragout promises an unforgettable culinary experience. So gather your ingredients, let your taste buds guide you, and prepare to indulge in a symphony of flavors with our delectable Dijon pork ragout recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH PORK RAGOUT



Penne with Pork Ragout image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3-pound pork shoulder roast, cut into 3-inch chunks
1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
8 sprigs thyme
2 sprigs rosemary (about 6 inches each)
1 bay leaf (fresh or dried)
2 medium Spanish onions, sliced thin (about 4 cups)
5 cloves garlic, chopped
1 cup white wine
1/2 cup chicken broth
One 28-ounce can crushed tomatoes
3-inch piece Parmesan rind
Pinch red chile flakes
1/4 cup extra-virgin olive oil, plus for drizzling
1 pound penne pasta
6 tablespoons freshly grated Parmesan, plus more as desired
Arugula, for garnish, optional

Steps:

  • Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
  • Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
  • Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
  • Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

PORK RAGU



Pork Ragu image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Steps:

  • Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT



Pork Tenderloin with Apricot-Fennel Ragout image

Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

3 tablespoons grainy mustard
2 tablespoons Dijon mustard
Salt and freshly ground pepper
Two 12-ounce pork tenderloins, tied with twine
1/2 cup breadcrumbs
3 tablespoons vegetable oil
1 tablespoon unsalted butter
4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
1 small fennel bulb, greens trimmed, cut into thin slices
1 1/2 cups homemade or low-sodium canned chicken stock
12 dried apricots
1/4 cup cognac
1 teaspoon fresh thyme, plus more for garnish

Steps:

  • Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
  • Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
  • Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

PORK RAGOUT WITH CARROTS & CUMIN



Pork ragout with carrots & cumin image

Kids will enjoy the sweet flavours from the carrots and raisins in this dish, and everyone will love the warm, mild spices

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
450g/1lb pork fillet , trimmed of all visible fat and cut into cubes
2 large onions , sliced
450g carrot , sliced thickly and diagonally
2 tsp ground cumin
½ tsp ground cinnamon
2 tbsp tomato purée
100g raisin
1 tbsp toasted sesame seeds
1 tbsp chopped coriander

Steps:

  • Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
  • Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.

Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.35 milligram of sodium

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

PORCHETTA RAGU



Porchetta ragu image

Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests - leave it simmering whilst you entertain

Provided by Esther Clark

Categories     Dinner

Time 3h20m

Yield Serves 6-8

Number Of Ingredients 21

2 tbsp olive oil
800g pork shoulder, diced
3 pork sausages
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 large garlic cloves, crushed
2 tsp fennel seeds, crushed
pinch of chilli flakes (optional)
200ml white wine
2 bay leaves
2 rosemary sprigs, leaves picked and finely chopped
½ bunch of thyme
100ml chicken stock
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tbsp double cream
1 lemon, zested
½ bunch of parsley, finely chopped
500g rigatoni pasta
grated parmesan, to serve

Steps:

  • Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
  • Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
  • Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
  • Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

Nutrition Facts : Calories 514 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium

PORK RAGOUT



Pork Ragout image

This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.

Provided by Irmgard

Categories     Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs boneless pork blade roast, cut into 1-1/2-inch cubes
1 tablespoon olive oil
1 large onion, halved and sliced
4 garlic cloves, chopped
1/4 cup balsamic vinegar
salt
2 carrots, peeled and diced
1 bay leaf
1 1/2 cups dry red wine
1 cup chicken broth
1/2 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons flat leaf parsley, chopped

Steps:

  • In a large frying pan over medium-high heat, warm the olive oil.
  • Add the pork and cook until evenly browned, about 6 minutes.
  • Transfer the pork to a heavy saucepan.
  • Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
  • Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
  • Pour the liquid over the pork and season to taste with salt.
  • Add the carrots, bay leaf, and enough wine and broth almost to cover.
  • Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
  • About 15 minutes before the pork is done, stir in the tomatoes.
  • Taste and adjust the seasoning.
  • Garnish with the parsley.
  • Serve over polenta or mashed potatoes.

Nutrition Facts : Calories 530.1, Fat 33.8, SaturatedFat 10.9, Cholesterol 134.2, Sodium 288.9, Carbohydrate 9.1, Fiber 1.5, Sugar 2.5, Protein 35.3

Tips:

  • Use high-quality ingredients, including a flavorful cut of pork and a robust red wine.
  • Brown the pork in batches to avoid overcrowding the pan and ensure even cooking.
  • Don't be afraid to let the pork braise for a long time; the longer it cooks, the more tender it will become.
  • Add vegetables such as carrots, celery, and onions to the pot for extra flavor and nutrition.
  • Serve the ragout over mashed potatoes, egg noodles, or polenta for a hearty and comforting meal.

Conclusion:

Dijon pork ragout is a classic French dish that is easy to make and always a crowd-pleaser. With its rich, flavorful sauce and tender pork, this dish is perfect for a special occasion or a weeknight meal. So next time you're looking for a delicious and satisfying dish, give this recipe a try.

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