Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 6

Niçoise olives hail from Provence and add a mellow nuttiness to this French stew; be sure to warn diners, though, that these olives are unpitted. You can substitute pitted kalamata olives, if desired--they'll add a sharper flavor.

Jeanne Kelley
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Spoon fennel mixture into a large bowl.

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  • Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  • Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.

  • Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.

Nutrition Facts

275 calories; calories from fat 28%; fat 8.7g; saturated fat 2g; mono fat 5.2g; poly fat 1g; protein 27.3g; carbohydrates 22.5g; fiber 5.2g; cholesterol 74mg; iron 3mg; sodium 649mg; calcium 84mg.
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