Monday, February 16, 2009

Pork Stew With A Twist

A few weeks back I clipped a recipe from the online edition of the Milwaukee Journal Sentinel for Mustard Pork Stew with Olives. The idea of Dijon mustard and olives added to a pork shoulder intrigued me. I had never heard of such a combo and was really curious to see how all the flavors would blend.
We made the stew for some friends this past weekend; serving it on top of thick slices of crusty bread. It was a big hit. The flavors were great together. The sauce was very rich with a slight tang; from the olives and the Dijon.
On the side we served some roasted asparagus mixed with chopped hardboiled egg and parsley. Another odd sounding but great tasting combination.
Our dinner guests, who've eaten many meals at our house, said this was their favorite meal yet. I'm not sure I would go that far but it's probably my new favorite way to eat pork shoulder.


  1. I bet the dijon and olives went well together! It looks fabulous.. especially on that crusty bread! How was your Valentines Day?? :)

  2. That does seem like a strange combo when I first heard it but I bet it gave it some wonderful flavor. The crusty bread sounds perfect with it!

  3. This sounds really unique, I have a pork shoulder in the freezer that I've been trying to decide what to do with!

  4. What, no video??? That pork sounds great to me! Love mustard, love olives!

  5. I am glad it was a winning recipe!!

  6. I think I might try making this in my slow cooker! Stews are so great for the winter.