It’s rustic, deeply flavorful, and built on simple ingredients: tomatoes, garlic, herbs, olive oil, olives and tender pork. This is the kind of dish French home cooks make on repeat – no fuss, just real food.

What Is Provençal Pork Stew?

“Provençal” refers to the style of cooking from Provence, a sunny region in the south of France known for its Mediterranean flavors.

Cooking a “Provençal-style” meat or fish means you’ll almost always find tomatoes, garlic, olive oil, Herbs de Provence, olives and summer vegetables like bell peppers or zucchini.

This Provençal pork stew is a hearty, slow-simmered dish where pork is cooked in a tomato-based sauce with peppers, white wine and herbs. It’s simple, rustic and packed with flavor.

If you’d like to explore more Provençal cooking, try my Chicken Provençal, Cod Provençal and my round up of Classic Provençal Recipes to try with everything you need to create a Provençal menu from olive tapenade to stuffed tomatoes.

Why You’ll Love This Dish

• Big flavor, simple ingredients: This recipe requires simple and seasonal ingredients. Nothing fancy, just good technique
• Perfect make-ahead meal: This pork dish reheats beautifully, and I think it tastes even better the next day
• One-pot friendly: less cleanup, more enjoyment!
• Comforting but not heavy: No cream nor flour needed. The sauce is just based on fresh produce and a splash of white wine.
• Flexible serving options: Serve it with rice, polenta, or crusty bread.

This is the kind of recipe that feels impressive but secretly isn’t.

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

• Pork – You’ll need about 2lbs of pork. Choose a cut that’s ideal for slow cooking, like pork shoulder or pork butt. Both these cuts come from the pork shoulder; you can read this interesting article here if you’re ever confused. Avoid lean cuts like pork loin as they tend to dry out and become tough when simmered.
• Salt – Salt the pork at least 30 minutes before cooking. This helps the seasoning penetrate the meat and improves both flavor and texture.
• Olive Oil – Used for searing the pork and building the base of the stew. A good extra virgin olive oil adds authentic Mediterranean flavor.
• Onion & Garlic – These form the aromatic base of the sauce and brings depth to the dish.
• Tomatoes – Fresh tomatoes are best for a lighter, more traditional Provençal flavor. Roma or plum tomatoes work especially well. If tomatoes aren’t in season, good-quality canned tomatoes are a great substitute.
• Herbs de Provence – This classic blend of dried herbs (typically thyme, rosemary, oregano and sometimes lavender) gives the dish its signature Provençal character. You’ll find it in most grocery stores in the spice aisle.
• Black Pepper & Paprika – Simple seasonings that add warmth and balance to the sauce.
• Tomato Paste – Just one tablespoon intensifies the tomato flavor and gives the sauce a richer color and body.
• Bell Peppers – This recipe uses plenty of peppers (4 total), which pair beautifully with pork. A mix of red, yellow, and green adds both sweetness and color, but feel free to use what you have on hand.
• Water & Dry White Wine – These create the cooking liquid for the stew. Use a dry white wine like Sauvignon Blanc. The wine adds acidity and depth without overpowering the dish.
• Green Olives – Added at the end for a salty, briny contrast that brightens the whole stew.

Step-by-Step Instructions

Here’s a quick overview of how to make this recipe, with step-by-step photos to guide you. If you have any questions, feel free to leave a comment below!

1. Prep & sear the pork: Cut the pork into chunks. Salt, and let sit 30 minutes. Then, brown pork in batches (3 min per side). Set aside.
2. Cook aromatics, tomatoes & spices. Sauté onion and garlic until soft. Stir in tomatoes, herbs, spices and tomato paste. Cook 5 min.
3. Add peppers. Cook sliced peppers for 3 minutes.
4. Combine. Return the pork. Add wine and water. Stir and simmer with lid on for 35-40 minutes.
5. Finish. Add olives, simmer uncovered 20–30 min until tender.

Cooking Tips for the Best Provençal Pork

• Don’t skip the sear: this is where most of the flavor comes from. Golden brown = depth.
• Use real tomatoes if possible: fresh tomatoes give a lighter, more authentic Provençal taste. But canned can work in a pinch, if tomatoes aren’t in season.
• Choose the right wine. Go for a dry white wine (like Sauvignon Blanc). If it’s good enough to drink, it’s good enough to cook with.
• Let it simmer gently. No boiling! You just want the sauce to simmer low and slow to keep the pork tender.
• Make it ahead: Like many stews, this one tastes even better the next day.

Frequently Asked Questions

What makes it “Provençal”?

It’s all about the combination of olive oil, tomatoes, garlic, herbs, olives and slow cooking to build these classic flavors from southern France.

Can I use a different cut of pork?

I highly recommend sticking with pork shoulder or butt: they work best because they become tender when simmered. Avoid lean cuts like pork loin.

Can I skip the white wine?

You can, but keep in mind the wine adds nice acidity and depth. Substitute with equal amount of water, plus a splash of lemon juice for acidity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It reheats beautifully.

Can I freeze this stew?

Absolutely. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce
• French Pork and Lentil Stew (Petit Salé)

Easy Provençal Pork Stew

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2lbs (900g) pork shoulder or butt
½ tsp salt (plus more for salting the meat)
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
1lb (450g) tomatoes, cubed
1 tbsp Herbs de Provence
½ tsp freshly ground black pepper
½ tsp paprika
1 tbsp tomato paste
4 bell peppers (2 red, 1 yellow, 1 green), cored and sliced into strips
100ml water
100ml dry white wine
½ cup green olives, pitted

Instructions

1. About 30 minutes beforehand, take the pork out of the fridge. Slice into “stew sized” chunks (about 3-4cm/ 1.2-1.5-in), salt the pork and set aside, to allow to warm closer to room temperature.
2. In a large skillet or large Dutch oven, heat up to olive oil over medium heat. Working in batches, add the pork cubes and sear them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t sear properly. It should take about 2 batches to sear all the pork. Transfer the pork cubes to a separate bowl or plate. Do not wash the bottom of the pan.
3. Lower the heat to medium-low. Add the onion and garlic and sauté for about 2-3 minutes until fragrant and translucent. Add the cubed tomatoes, Herbs de Provence, salt, black pepper, paprika and tomato paste. Stir and cook for about 5 minutes, until the tomatoes soften.
4. Add the bell peppers, stir and cook for 3 minutes – just enough to soften the pepper slightly.
5. Add the pork cubes back into the skillet, stir and add the wine and stock.
6. Bring to a slow simmer, cover and cook for 35-40 minutes. Take the lid off, stir in the green olives and continue to simmer (lid off) for 20-30 minutes longer, until the sauce starts to thicken slightly and the pork is tender enough to cut with a fork. Taste the sauce and add more salt (if necessary) to your liking.
7. Serve in a shallow bowl over rice, polenta – or just on its own.

The post Easy Provençal Pork Stew (French Pork Stew with Tomatoes, Peppers & Herbs) appeared first on Pardon Your French.

If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

I’ll guide you through the authentic preparation of Tourtière, along with some tips for success. Extra points if you make your pie crust from scratch!

When I lived in Canada, one of the most common questions I was asked was, ‘Do you have a Tourtière recipe?’. I always found this amusing, because, while this iconic meat pie originates from Quebec rather than France, it is often associated with French cuisine in North America.

Quebec’s history as a French colony has linked many of its dishes—including Tourtière—to French culinary traditions, even though they have evolved independently over time. Naturally, after spending 12 years in Canada, I became curious about French-Canadian cuisine and decided to try making Tourtière at home.

While it does remind me of some regional meat pies found in France, the French-Canadian version has a distinct character and flavor all its own. Here is our family recipe, from myself and my Canadian husband, to you!

What is a Tourtière (French Canadian Meat Pie) ?

A Tourtière is a traditional French-Canadian meat pie, originating from the Province of Quebec and typically served during the cold season (which is half of the year in Canada!).

This comforting dish has deep roots in Quebecois culture and is beloved across Canada. You can find Tourtières on dinner tables across Quebec—and on the menus of some of Quebec City’s finest restaurants.

While every family has its own twist on the recipe, the essence remains the same: a golden, buttery crust encasing a rich meat filling, usually made with ground pork, beef, or veal. What makes a Tourtière truly special is its spice blend of cinnamon, clove, ginger and dried herbs, giving the meat filling a distinctive taste that sets it apart from other meat pies.

Tourtière dates back to the early 1600s, introduced to Quebec by French settlers after Samuel de Champlain’s explorations. Over time, it became a beloved staple, especially during holidays, symbolizing family gatherings and tradition.

Ingredients you’ll need for a French Canadian Meat Pie

Making a Tourtière is an easy and relaxed recipe, but does require a bit of time – especially if you are making a homemade crust (which I suggest you do!). Here is a run down of the ingredients you’ll need for the double pie crust and the meat filling.

For the double crust: Homemade is the way to go!

• Flour and salt. All-purpose flour and a pinch of salt make the base of the crust.
• Butter. Use cold, cubed, unsalted butter for the best crust. I chill the cubes on a plate in the fridge for at least an hour to keep them perfectly cold before mixing with flour.
• Water. About 7 to 8 tablespoons of ice-cold water are needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the meat filling:

• Potato. A large potato is cooked and roughly mashed to bind the meat filling and add a creamier texture. Use a starchy potato like Russet.
• Vegetables. Onion, garlic, carrot and celery make the base of the filling. They are all diced and stir fried for about 10 minutes to soften and develop their flavors.
• Ground meat. A mix of ground pork and ground beef yields great texture and flavor. I like to use 90% lean ground beef. It is lighter, but yields just enough fat to stay flavorful. Make sure the ground meat you buy is unseasoned (ie. no ground seasoned sausage).
• For the spice blend. A mix of salt, black pepper, cinnamon, ginger, nutmeg, clove and Herbs de Provence bring warm, flavourful notes to the filling. This traditional Tourtière recipe calls for a lot of spices and seasonings—so be sure to use them. They really make the dish. An under seasoned tourtière will simply be … underwhelming!

Quick step by step instructions

Here is a quick look at the steps, and make sure to read the frequently asked questions below for more tips.

1. Sauté the veggies – In a large pan, cook onion, celery, carrots, and garlic until the onion turns translucent. Stir in the spices, add the ground meat, then pour in some liquid. Simmer for 45 minutes.
2. Mash the potato – Once the meat is tender, mix in the mashed potato until creamy. Set the filling aside to cool.
3. Prepare the crust – Combine flour, salt, cubed butter, and water to make the dough. Divide it in half and roll out two circles.
4. Assemble and bake – Line a pie dish with one dough circle, add the filling, and top with the second. Seal, brush with egg wash, and bake.

Frequently Asked Questions

What dish is best for this French Canadian meat pie? 

A 9-inch (23 cm) diameter pie dish is ideal for baking a Tourtière, as it allows the filling to cook evenly while maintaining the right balance of crust to filling. You can also use a low-sided cast iron skillet, which helps achieve a crispier crust, or a 9-inch round cake pan if you don’t have a pie dish on hand.

Which potato variety is best for a Tourtière filling?

The best potato variety I recommend for a Tourtière filling is a starchy potato such as Russet or Yukon Gold. These potatoes help absorb excess moisture from the meat while creating a creamy texture in the filling. I don’t recommend using Waxy potatoes as they hold their shape too well and won’t blend smoothly into the filling.

Can you freeze a Tourtière meat pie?

Yes! Tourtière freezes exceptionally well: it is a great make-ahead dish. Make and bake the Tourtière entirely first. Let it cool completely before wrapping and freezing. To reheat, thaw it in the refrigerator overnight and warm it in a 350°F (180°C) oven for about 20-30 minutes. I don’t recommend re-heating the meat pie in a microwave as the crust will turn soft and loose its flakiness.

How long does a Tourtière keep?

You can store your freshly baked Tourtière in the refrigerator for 3 to 4 days when covered tightly. If you plan to keep it longer, I think freezing is the best option. Always reheat it in the oven rather than the microwave to maintain the crispiness of the crust.

What to serve with a Tourtière?

A French Canadian Tourtière is traditionally served with tangy accompaniments to balance its rich, spiced filling. Some great pairings include:

• Chutney or fruit preserves – Cranberry sauce or a homemade tomato relish add a sweet contrast.
• Condiments – Many enjoy it with a dollop of Dijon mustard or ketchup, a classic but sometimes controversial pairing (especially in France)!
• Pickles – Pickled beets or crunchy cornichons bring a bright acidity.
• Salad – A simple green salad with vinaigrette or a heartier lentil salad. 
• Mashed potatoes or vegetables – For a heartier meal, serve Tourtière with a side of creamy mashed potatoes, green beans or carrots.

I hope you’ll enjoy this Tourtière (French Canadian Meat Pie) recipe as much as I do! If you have any questions, feel free to leave a comment.

More rustic recipes to try

• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Braised Pork Loin with Prunes
• Traditional French Beef Bourguignon 
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)

Tourtière (French Canadian Meat Pie)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the crust:
3 cups (360g) all-purpose flour
½ tsp salt
1 cup or 2 sticks (226g) unsalted butter, cubed and cold
7 to 8 tbsp ice-cold water

For the filling:
1 large potato (about 300g), peeled and cut in large chunks
1 tsp salt
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
1/3 cup (50g) celery, diced
1/3 cup (50g) carrot diced
1.1 lb (500g) ground pork
1.1 lb (500g)ground beef

For the spice blend:
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp ginger powder
¼ tsp grated nutmeg
¼ tsp ground clove
1 tsp Herbs de Provence

For the eggwash:
1 egg
1 tbsp (15ml) milk

Instructions

1. Prepare the crust. In a large bowl or in a food processor, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare the stuffing. Fill a small pot with cold water and add potato and 1 tsp salt. Bring the water to a bowl, and boil for 10-13 minutes until the potato is fork tender. Reserve 3/4 cup of the potato water in a small bowl. Drain potato and roughly mash with a fork. Set aside.
3. In a large frying pan, heat up the butter and olive oil over medium heat. When the butter is melted, add the onion, garlic, carrot and celery. Cook for 10 minutes, stirring occasionally until the onion is translucent and fragrant.
4. Add the spice blend, and stir to coat the vegetables evenly. Cook for 30 seconds.
5. Add the ground beef and ground pork. Use the tip of large wooden spoon or spatula to break up the meat in small pieces. Add the ¾ cup of the potato cooking water and stir. Cover with a lid and cook for 30 minutes, stirring occasionally to break up any clumps of ground meat. After 30 minutes, remove lid and cook for 15 additional minutes until the liquid has evaporated. Stir in mashed potatoes, turn off heat, and let cool to room temperature.
6. Line a deep 9-inch (23cm) pie dish with parchment paper (cover bottom and sides).
7. Pre-heat your oven to 350°F (180°C)
8. Transfer the dough onto a floured working surface. Divide the dough into 2 pieces, one just slightly larger than the other. Roll out the larger dough to a 12-inch (31cm) circle and place it in the pie dish. Don’t worry about the edges that hang over the dish.
9. Roll out the smaller dough to a 9-inch (23cm) circle. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking. Set aside.
10. Assemble the pie. Fill the bottom crust with the meat filling, and smooth out the surface with the back of a spoon. With your fingers, dab some water over the edges of the bottom crust. Cover the filling with the top crust. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
11. Whisk together the milk and the egg yolk, and brush it atop the pie.
12. Bake for 55 minutes to 1 hour, until the top is golden. Transfer onto a cooling rack and let the pie rest for at least 20-30 minutes before serving.

The post Tourtière (French Canadian Meat Pie) appeared first on Pardon Your French.

This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.

The post Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis) appeared first on Pardon Your French.

The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.

French-style braised pork loin with prunes, cognac and white wine

I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.

Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!

Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.

Ingredients you’ll need for this Braised pork loin with prunes

• Pork. I like to use a boneless pork loin (not tenderloin) for this recipe. This is one of the most popular types of roasts you can find at the butcher or the grocery store, and often the most affordable. This cut is from just below the shoulder and usually quite lean. The cylindrical shape of a loin make it easy to cook as heat can be distributed evenly. Most pork loins weigh around 2lbs, which is exactly what you need for this recipe. I highly recommend you purchase a tied pork loin to cook it through evenly. Either ask your butcher to tie it or you can do it yourself. I really like this article with instructions.
• Prunes. 8 oz (220g) of prunes (dried plums) are needed for this recipe. Unpitted is best, but pitted works too – just warn your guests when you serve the dish!
• Cognac or Armagnac. One to two hours before you start the recipe, you soak the dried prunes in a splash of Cognac or Armagnac. This helps “tenderize” the prunes and infuse them with a lovely flavor.
• Onions. Four large white or yellow onions are needed.
• Bacon (or lardons). Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, you can use bacon, cut across the grain into short matchsticks.
• White wine. The braising sauce is made from half white wine and half chicken stock. Choose a wine that is crisp and dry, such as a Sauvignon Blanc, Pinot Grigio or Chardonnay.
• Chicken stock. Ideally, use low-sodium chicken stock. As a substitute, vegetable stock works too.
• Rosemary. One or two large sprigs of fresh rosemary gives a lovely herby hint to the sauce.

Frequently asked questions

What cut of pork do you recommend for this recipe?

I recommend a boneless pork loin for this recipe, which is a lean cut that’s usually affordable. The uniform shape of a pork loin makes it easy to sear on all sides and cook it through evenly when braising.

Can you substitute pork loin for shoulder?

If pork loin isn’t available, you can easily swap it for boneless pork shoulder. While this cut has a bit more fat and marbling, the flavor and texture are quite similar. Since pork shoulder benefits from longer, slower cooking to become tender, just tweak the cooking time in step 4 – instead simmering the pork in the braising liquid over medium-low heat for about 1 hour and 15 minutes instead of 45 minutes, potentially a bit longer if needed.

Which white wine should I use for this recipe?

Braising pork with white wine is an easy way to bring out some amazing flavors in your dish. As it cooks, the alcohol evaporates, and the wine’s flavor really comes through. That’s why picking the right wine matters—otherwise, you might end up with something too sweet or a bit too intense.

For this braised pork loin, I recommend using a white wine that is dry and crisp. Some of my recommendations are:

• Sauvignon Blanc – this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio – a neutral white wine, which makes is easy to cook with and very versatile.
• Unoaked Chardonnay – this one is slightly richer than the two above.

You shouldn’t reach for a pricy bottle, but not the cheapest cooking wine either. Splurging a little for the white wine will only make your dish taste better!

Can you make this pork loin recipe in a slow cooker?

I don’t recommend using a slow cooker for this recipe. Cooking in a braiser or Dutch oven allows the meat to brown beautifully, enhancing both flavor and appearance. You also need to sear the onions until they’re slightly caramelized, which is hard to do in a slow cooker.

How to serve this braised pork with prunes?

When it is fully cooked, transfer the pork loin onto a serving plate and pour the sauce with the prunes and onions all around it. For serving, slice the pork into thick pieces like pork chops, about ⅓” thick. Place slices on plates and pour the sauce over top.

On the side, you can simply serve rice and/or green beans, or go the extra mile with a Potato Gratin Dauphinois, Green Beans Almondine or Vichy Carrots.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Audrey’s cooking tips: 

• This is a recipe perfect for 6 people. 
• You need a large heavy bottom Dutch oven or braising pan, with a fitted lid, to make this dish.
• The U.S. Department of Agriculture recommends cooking pork to at least 145°F (74°C).to eliminate any bacteria. But beware that leaner cuts like a pork loin can quickly end up dry or chalky as soon as you go over this temp. To ensure I stay at the right temperature, I like to rely on a meat thermometer.

I hope you’ll love this Braised Pork Loin with Prunes (Porc aux pruneaux) recipe as much as I do. If you have any questions, please leave a comment. 

French recipes for pork: 

• Beer-Braised Spiced Pork Shanks
• Pork Chops with Apples and Cider Sauce
• Pork Chops in Grainy Mustard and Mushroom Sauce
• French Cabbage and Sausage Soup (Soupe Paysanne)

Braised Pork Loin with Prunes (Porc aux Pruneaux)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 lbs (950g) pork loin, tied
1 ¼ tsp salt
1 ½ tsp black pepper
8 ounces (220g) dried prunes (ideally, pitted)
¼ cup (60ml) Armagnac or Cognac
2 tbsp butter, unsalted
4 medium onions, peeled and sliced in ½ rounds
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
½ cup (125ml) white wine
½ cup (125ml) chicken stock, ideally low sodium
1 or 2 rosemary sprigs

Instructions

Step 1 - Place the dried prunes in a bowl with  Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours. 

Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.

Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 4 - Add the onions, bacon strips, rosemary,  ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.

Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.

Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.

Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.

For serving, slice the pork roast into  ⅓” thick slices and pour sauce over top of each slice.

The post Braised Pork Loin with Prunes (Porc aux pruneaux) appeared first on Pardon Your French.

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans. 

The post Sausage Rougail (Creole Sausage Stew) appeared first on Pardon Your French.

Pork and pork shanks in Brittany

Since moving back to Brittany, I have slowly rekindled my love with pork – even though I am not usually a big meat eater. But Brittany is indeed France’s biggest pork-producing region and naturally features heavily in its cooking repertoire. Pork is also an inexpensive meat to shop for here, which is why we often turn to it at the grocery store and at the market. Pork shoulders, pork chops, shanks, belly, pork pâtés and rillettes – if you like pork, Brittany is definitely the place to be!

Of all the pork pieces available, my husband (who is Canadian and recently moved to France with me) was very surprised to find pork shanks were so popular and affordable here. They’re in fact a beloved piece of meat here, as they’re full of flavor, economical and easy to prepare when braised. 

So today I wanted to share with you this very typical method from my home region for cooking pork shanks – slowly braised in beer. This easy method ensures the meat turns fork tender every time and creates such a delicious sauce too. As a personal touch, I like to add spices like cinnamon and cloves, as they complement the beer flavor nicely and add extra warmth to this dish. 

What are pork shanks exactly? 

Pork shanks, known as “jarrets de porc” in French, are an incredibly popular piece of meat in France. Pork shanks come from the front forearm of the pig and are known to be an affordable, lean, yet tough cut of meat. They can in fact turn chewy when cooked incorrectly. However, if you braise them slowly for a long period of time, they turn utterly tender and succulent. This is why you will often find beer-braised and cider-braised pork shank recipes in Brittany. 

Pork shanks are almost always sold bone-in and with the skin on. This means the bone and skin also give the braising liquid a lot more flavor. 

The key to this recipe is to never allow the braising liquid simmer or bowl, or it will toughen the meat. Instead, let the pork shanks cook slowly for about 3 hours until they turn fork tender. 

I think this recipe is thus best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but it takes more than 3 hours to achieve, so plan accordingly.

Cooking notes: 

• What beer to choose? For this recipe, I recommend using an Amber ale. This type of beer has a medium to high cereal character. It provides delicious roasted flavors and caramel notes to this dish, without being too sweet or overpowering.  Amber Ales are quite popular in Brittany, and known as “Ambré”. You may be lucky enough to find some of our brews in North America. But if you can’t, Amber ales are also very easy to find in North America and will provide a very similar taste. You can find a few suggestions here.  
• Equipment: To achieve this recipe, you will need a heavy bottomed Dutch-oven (about 6-quarts) or a large casserole that can go from the stove top to the oven.
• For this recipe, make sure you purchase fresh pork shanks – not cured or smoked. 
• Pork shanks almost always come bone-in and with the skin on. Even if you’re not planning on eating it, keep the skin on during the cooking process; as it will impart a lot of favor to the meat and braising liquid. Once the shanks are cooked, you can then decide to remove it if you want. 

I hope you’ll love this Beer-Braised Spiced Pork Shanks as much as I do! If you have any questions, please leave a comment. 

If you enjoy pork recipe, I suggest you try my traditional French Braised Pork with Prunes recipe and my easy Pork Chops with Apples and Cider recipe. They are two rustic recipes hailing Brittany, my home region, that are perfect for any occasion.

You may also like:

• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

Beer-Braised Spiced Pork Shanks

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole fresh pork shanks, bone-in and skin on
1/2 tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) unsalted butter
1/3 lb (150g) shallots, peeled and thinly sliced
1 garlic clove, peeled and minced
1 lb (450g) carrots, peeled and roughly chopped
8 cloves
2 bay leaves
1 tsp ground cinnamon
½ tsp ground black pepper
3 sprigs of thyme
3 cups (750ml/24oz) Amber beer
1 cup (250ml) beef stock (ideally, low sodium)

Instructions

Step 1 - One hour before cooking, take the shanks out of the fridge. Season them with salt all over. Let rest to near room temperature. 

Preheat your oven to 320°F (160°C) with a rack in the lower middle. 

Step 2 - In a large Dutch oven or casserole, heat up the olive oil and butter on medium-high heat until it shimmers. Add the pork shanks and cook until golden all over for about 10 minutes, rotating the shanks every 2-3 minutes. When nicely golden all over, transfer the shanks to a plate. Do not clean the drippings in the Dutch oven. 

Step 3 -Turn the heat to medium and add the shallots, garlic and carrots. Cook for 7-8 minutes until the onion is glistening and fragrant. Add the pork shanks back into the Dutch oven, over the vegetables. Add the cloves, bay leaves, ground cinnamon, black pepper and thyme. Add the beer and stock. Bring to a simmer, cover with a lid and place in the pre-heated oven for 3 hours, turning the pork shanks after 1 hour and 30 minutes.  

Step 4 -After the 3-hour mark, check if the pork is tender by poking a pointy fork in it. If they still seem too tough, cook for 30 extra minutes. 

For serving, place the shanks in the middle of a shallow plate and pour the braising liquid with the vegetables over top. Serve with mashed potatoes, roasted potatoes or Gratin Dauphinois.

The post Beer-Braised Spiced Pork Shanks appeared first on Pardon Your French.

It’s rustic, perfect for Fall and a great square meal for the whole family. 

How to cook perfect pork chops

Because they can end up tough and dry if over-cooked, pork chops have a reputation for being difficult to cook – but I assure you they shouldn’t be. This recipe ensures the pork chops will be fully cooked and remain juicy, by adopting a 2-step process. First, the pork chops are seared on the stove-top in butter until golden-brown. This step creates a nice caramelization all around, without cooking through the center. Then, the chops are transferred into a hot oven to finish cooking. This second step, with a gentler heat, ensures the middle of pork chops can fully cook, before the outsides become overdone.   

At this point, I also highly recommend you use a food thermometer to check the internal temperature of the pork chops. When they reach an internal temperature of 140-145°F (60-63°C), immediately take the pork chops out of the oven and transfer them onto a plate/cutting board. Cover them with foil, and the pork chops will continue to cook slightly. Using a food thermometer makes things very easy and basically foolproof – once the pork chops reach a 140-145°F (60-63°C) internal temperature, they are done. 

For this recipe, I recommend you choose bone-in pork chops that are about ¾-1 inch (1.9-2.5cm) thick. These thicker chops, with the bones, will also be less-likely to be overcooked. If you choose boneless and/or thinner pork chops, you will be more likely to overcook them. 

Lastly, make sure you take the pork chops out of the fridge at least 1 hour before cooking them and salt them generously. You want to allow some time for the salt to penetrate the meat and for the chops to warm up close to room temperature. 

Choose baking apples

Just like most baking or cooking projects that include apples, it is best to use baking apples for this recipe. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once cooked. Good baking varieties I recommend are Honey Crisp, Jonagold, Braeburn, Mutsu, Pink Lady and Northern Spy. 

The only exception would be for Granny Smith apples. While Granny Smith are usually my go-to cooking/baking apple variety, I find them to be slightly too tart for this recipe. I recommend sticking to red-skinned varieties which are generally sweeter and will caramelize better. 

The apples are to be cut in big wedges and pan-fried in butter until soft inside and caramelized outside. Depending on the apple variety chosen, some may soften more quickly than others, so just make sure you keep an eye on the apples when you cook them. You can check on their doneness by poking a sharp knife in an apple wedge – it should feel soft but not mushy. Stop cooking the apples when they are tender enough but not breaking apart yet.

For the final dish photos, here, I used Honey Crisp apples and the result was perfect. They held their shape very well and caramelized nicely. 

Hard Apple Cider

For this recipe, prefer a dry hard apple cider – not sweet/off-dry. You can buy a can from a grocery store or ideally opt for dry hard cider from a local apple farm. Note that the alcohol from the cider will completely evaporate while simmering. 

I don’t recommend using a non-alcoholic cider for this recipe, as they are often too sweet and won’t create as nice a depth of flavor for the sauce.  

Cooking notes: 

• I highly recommend the use of a food thermometer. Pork chops need to be cooked until they reach an internal temperature of 140-145°F (60-63°C). If overdone, pork chops can end up tough.
• This recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I love to add a splash of cognac when building the sauce. This enhances the apple flavors and brings more depth to the sauce. However, this step is optional. 
• At the end, the sauce is enriched and thickened with crème fraiche. You can find tubs of crème fraiche at the grocery store near sour creams usually. As a substitute, you can use heavy cream (35% m.f.). 
• This recipe is for 4 servings, but you can easily double the quantities to serve it for 8 people. 

I hope you’ll love this Pork Chops with Apples and Cider Sauce recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Split Pea Bacon (Soup Potage Saint Germain)
• Caramelized Apple Skillet Cake
• Classic French Beef Bourguignon

Pork Chops with Apples and Cider Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the apples:
1 tbsp (14g) unsalted butter
2 large sweet baking apples, cored and cut into 12 wedges (peeled or unpeeled)
For the pork chops:
1 tbsp (14g) unsalted butter
4 pork chops, bone-in, ¾ to 1 inch thick (6-7 ounces each)
2 tbsp (17g) flour
¼ tsp salt
¼ tsp freshly ground black pepper
For the Cider Sauce:
½ tbsp (7g) unsalted butter
1 shallot or 1/2 medium-size onion, peeled and finely diced
1 cup (250ml) apple cider (hard, dry)
1/2 cup (125ml) chicken stock
1 tbsp (15ml) cognac (optional)
2 tbsp (32g) crème fraiche
1 tsp honey
Salt, Freshly ground black pepper to taste
1 tbsp fresh chive, finely chopped

Instructions

Make sure you read the cooking notes before you start.

One hour before cooking, take pork chops out of the fridge. Season with salt and pepper on both sides, and dust lightly with flour on both sides as well.  Let stand on the counter to allow to warm up to room temperature.

Pre-heat your oven to 375°F(190°C) with a rack in the middle.

Step 1 – For the apples. Heat up a large skillet (or oven-safe frying pan) over medium-high heat and add one tablespoon of butter to the pan. When the butter sizzles, add the apple wedges in a single layer and cook until lightly caramelized, about 2 minutes. Flip apple wedges and cook again until lightly caramelized on the other side. Transfer apples onto a plate, cover with foil to keep warm and set aside. 

Step 2 – For the pork chops. Melt another tablespoon of butter in the same skillet, over medium-high heat. Add pork chops to the skillet and sear for about 3-4 minutes, until golden-brown underneath. Flip the pork chops and sear again until brown underneath. Pop the skillet in the pre-heated oven and cook 10-12 minutes, until pork registers 140-145°F(60-63°C). 

Remove skillet from the oven and transfer pork chops on the plate with the apples, cover with foil and set aside. Do not clean the skillet. 

Step 3 – For the cider sauce. Add ½ tablespoon of butter to the skillet, over medium-high heat. Add the shallots and saute for 3-4 minutes until fragrant and slightly caramelized. Add the cider and scrape the bottom of the pan (with a spatula) to unstick any grease/pork bits. Bring cider to a slow boil and simmer until cider is reduced to a thin syrup consistency – about 5 minutes. 

Stir in the chicken broth, cognac (optional), crème fraiche and honey. Season to taste with salt and black pepper. Add ½ tbsp of fresh chive.

For serving, place pork chops and apples onto a large serving plate or individual plates and spoon the cider sauce over-top. Sprinkle with the remaining ½ tbsp of fresh chive.

The post Pork Chops with Apples and Cider Sauce appeared first on Pardon Your French.

Mushrooms, Crème Fraiche & Grainy Dijon: A Winning Trio

Inspired by the duo of mushrooms and crème fraiche that is very popular in French Cooking (ie. Velouté de champignons), I wanted to create a sauce that’s just a little more unique, and opted for one of my favorite ingredients in the kitchen – grainy Dijon mustard. The simple addition of grainy mustard in the sauce brings a lovely tang and texture, without being too overpowering.

This is a fairly quick, easy and absolutely delicious recipe to make at this time of the year. It is a perfect weeknight dinner or weekend lunch, especially if you have time to prepare a few sides to serve along with it: white rice, French beans or French peas.

How to make these Pork Chops in Grainy Mustard and Mushroom Sauce

The recipe starts with salting the pork chops 2 hours ahead of time. This allows enough time for the meat to fully absorb the salt, which will result in evenly seasoned and moist pork chops.

The pork chops then get seared in a large fry pan with butter and olive oil, until golden. The chops are then put aside under foil, as you start preparing the sauce. Do not wash the fry pan, we want to use those delicious pork drippings to build the sauce.

For the sauce, cook the onion, garlic and mushroom slices in the pan. Add flour and vegetable stock, followed by crème fraiche (for creaminess) and grainy mustard (for tang and texture). Finally, the pork chops are placed back into the pan and we finish cooking in the sauce. 

My Cooking tips

• Make sure you salt your pork chops beforehand. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Cremini mushrooms are lovely in this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini or chanterelles.
• Although it wasn’t easy to find up until a few years ago, Creme fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Some of my favorite brands includes Liberte and Maison Riviera.

I hope you’ll love these Pork Chops in Grainy Mustard and Mushroom Sauce as much as I do. This is a simple yet impressive recipe that is ideal throughout the Fall and Winter, to bring comfort to the table.

You can easily double the quantities to serve it for 8 people. It goes perfectly with a side of rice and/or simple French beans in butter.

You may also like:

• Chicken Marengo 
• Roasted Chicken with Dijon Herb Butter 
• Slow Cooker Beef Bourguignon
• Bacon-Wrapped Chicken Breasts in Grape Sauce

Pork Chops in Grainy Mustard and Mushroom Sauce

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

4 Bone-in pork chops (300-350g each)
1 tsp salt
½ tsp fresh ground black pepper
3 tbsp (42g) unsalted butter, divided
1 tbsp (15ml) Extra virgin olive oil
2 shallots, peeled and diced
2 garlic cloves, peeled and diced
400g cremini mushrooms, sliced
4 sprigs fresh thyme, stemmed
2 tbsp (16g) all purpose flour
1 ½ cup (375ml) vegetable stock
1/3 cup crème fraiche (100g)  (35-40%MF)
3 tbsp grainy mustard

Instructions

Make sure you read the cooking notes before you start.

2 hours before starting cooking, salt rub the pork chops on both sides. Sprinkle with black pepper and leave on the counter.

In large frying pan, melt 1 tablespoon (14g) of butter and 1 tablespoon (15ml) of EVOO over medium-heat. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side. Set aside on a plate and cover with foil. Do not wash/rinse the frying pan.

In the same pan, over medium-heat, add 2 tablespoons of butter (28g). When foamy, add the diced shallots and garlic cloves, and cook for 5 minutes until lightly caramelized. Add the mushroom slices and thyme. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.

Add 2 tablespoons of flour and stir until the mushrooms are evenly coated in flour and the flour is moist. Add the vegetable stock, ½ cup at a time, stirring well between each addition to avoid lumps. Stir in the crème fraiche and grainy mustard. The sauce should be homogeneous and creamy. Taste and adjust seasoning (salt, pepper), if needed.

Place the pork chops back into the pan with the sauce and cook for 5 minutes.

Serve immediately over white rice or French beans.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Pork Chops in Grainy Mustard and Mushroom Sauce appeared first on Pardon Your French.

The Kig Ha Farz is a traditional regional dish hailing from Finistère, in Brittany. It is generous, earthy and a joy for lovers of homely French stews. Although this one comes with a typical twist from Brittany: buckwheat flour!

The two flour-based dumplings (called “farz”) are the most unsual components of the dish here, but truly make the dish. The white farz (white flour based) is dense, smooth and slightly sweet.The black farz (buckwheat flour based) is earthy, nutty and crumbled into fluffly little dumplings.

These farz are traditionally made in Farz Bags. Since I didn’t have a Farz bag (and I would assume most you don’t have one either), I had to get creative. I placed a cotton dish towel in a bowl, poured in the buckwheat batter, gathered the four corners of the towel to make a loose pouch and tied it with butcher’s twine (the farz swells up as it cooks, so make sure the pouch is a bit loose). I repeated the same process for the white farz, dropped both pouches in the simmering meat broth for two hours, and voila!

Once cooled to room temperature, the white farz is simply meant to be unwrapped from the pouch and sliced. For the black farz, grab the pouch and roll it between your hands (to break and crumble apart the inside contents). Shake it too, if needed. When you open the bag, the farz should be all-crumbled up into tiny dumplings, ready to be enjoyed with a delicious Pot-Au-Feu.

According to French Chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine. The most celebrated dish in France.”

Personally, I don’t know if I would go as far as saying it is the most celebrated dish in France (maybe it used to be, several decades ago?). Pot-au-feu has as very “vintage” image nowadays in France. People see it as the kind of meal you will only get to eat when you visit your grandparents for Sunday lunch (which I am not sure is a good or bad thing?). Still, it is true to say that a pot-of-feu is the epitomy of French family cuisine. It is the kind of meal meant for a Sunday that gets the whole tribe gathered around a table. A feast of boiled meats and vegetables that offers something for everyone to pick at, according to their taste.

A traditional Pot-au-feu calls for boiled cuts of beef and poitrine salee (“salted pork breast”), which is a meaty, salty piece of pork. It’s hard to find it here in North America, so you can substitute it for corned beef (for a similar meaty texture), or for pork belly or Canadian bacon (for a similar salty taste). As a leaner option this time, I opted for slices of pork shoulder.

And in the case of a kig ha farz, I find that pork sausages are a great addition. They pair deliciously with the buckwheat farz and are very reminiscent of Brittany cuisine, which is heavily pork-based. Some pot-au-feu recipes also call for bone marrows, which helps thickens the broth.

Lastly, the kig ha farz is to be enjoyed with “lipig”, a sauce-like condiment made of slowly caramelized shallots in salted butter. Most French recipes around call for the use of the onions from Roscoff, a distinctive pink onion coming from the same area of Finistère, in Brittany. But as a substitute, shallots work perfectly.

Buckwheat dumplings, boiled pork sausages, shallots and salted butter… it doesn’t get more “Breton” than that.

If you try this Kig Ha Farz recipe, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. 

Bon Appétit! Or as the Bretons say, Kalon Digor!

Kig Ha Farz, Breton stew with Buckwheat dumplings

Print Recipe

Serves: 6 people Prep Time: 1 hour Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the black Farz

2 cups (250g) buckwheat flour
1 egg
15cl sour cream
¼ cup butter (65g) (1/2 stick)
20cl milk

 

For the white farz

2 cups (250g) white flour
2 eggs
¼ cup (55 g) sugar
2 tbsp (30g) butter
25cl milk

 

For the Pot-au-Feu

1 onion
2 cloves
1 garlic clove
2 bay leaves
3 sprigs of thyme
3 lbs pork sausages
3 lbs mixed meats (ie. pork shoulder, pork belly, corned beef)
5 carrots
2 leeks
½ head of cabbage

 

For the lipig

2 shallots
1 ½ tbsp (40g) salted butter

Instructions

Fill half of a big stew pot (or Dutch-oven) with water. Throw the mixed meats in it (with the exeption of the sausages). Peel the onion, and poke it with the cloves. Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.

Meanwhile, prepare the farz.

For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cooking).

For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will also swell up while cooking).

Place both farz bags and the pork sausage in the simmering broth and cook for two hours.
After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes.

While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth. Stir once and a while, until you get a thick, creamy consistency.

To serve, remove the farz bags from the broth. Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.

The post Kig Ha Farz, Breton stew with Buckwheat dumplings appeared first on Pardon Your French.