• 3 boneless pork chops, cut into 3/4-inch cubes
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 2 (15-ounce) cans great Northern beans, rinsed and drained
• 3/4 cup chicken broth
• 1/3 cup chopped sun-dried tomatoes packed in oil, drained

• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup seasoned breadc rumbs

1. Heat oil in a deep saucepan over medium-high heat.
2. Cook and stir onions and garlic until tender but not brown.
3. Add pork, cook and stir for 2-3 minutes or until lightly browned.
4. Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10 minutes or just until pork is tender, stirring occasionally.
5. Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and bread crumbs.

Nutrition Facts per serving. Calories, 340 calories; Protein, 26 grams; Fat, 11 grams; Sodium, 610 milligrams; Cholesterol, 40 milligrams; Saturated Fat, 2 grams; Carbohydrates, 37 grams

SOURCE: Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com

ALICE'S TIPS:

1. Check on the label, Web site or with the manufacturer as to how long sun-dried tomatoes in oil will keep if you plan to hold them -- opened in the refrigerator -- longer than a few days. For example, when I checked the Web site of one popular brand, the site advised using their product within two weeks once opened, and storing it in the refrigerator.
   
   Other uses for sun-dried tomatoes packed in oil include: mixed with pasta, potato and macaroni salads, served on crackers with cream cheese, mixed with mashed potatoes. NOTE: The olive oil will harden after it is refrigerated, but will liquefy again at room temperature.
   
   To freeze extra sun-dried tomatoes in oil, use the "plop method" -- like when making baby food. Drop by tablespoons on a sheet of waxed or parchment paper or plastic wrap on a metal baking sheet or pan. Freeze until solid and transfer to a freezer bag. Use individual "plops" as needed. For best flavor, use within a few months. Label the date put in the freezer. NOTE: Occasionally when aluminum foil comes in contact with a highly acidic food, small, harmless pinholes are formed in the foil. For this reason, it's not recommended to place "plops" on aluminum foil.
   
   Another option is to buy plain sun-dried tomatoes or red-dried tomatoes that must be rehydrated before use. Rehydrate according to package directions. A common, quick method is to pour boiling water over them until the beans are covered, and let them soften in the water for about two to five minutes.

2. If you need to lower the sodium in this recipe, omit the salt and use beans canned without salt, as well as low-sodium chicken broth.

3. Any extra chicken broth may be frozen in ice cube trays and transferred to freezer bags for use as needed. Or, a low-sodium chicken bouillon may be used.

4. Rather than using seasoned bread crumbs, I crushed some whole grain crackers to sprinkle over the servings.