This pork ragout recipe is absolute comfort food straight from your slow cooker.
A while back, I asked people to tell me what recipes they’d like to see on my blog. Pork Ragout was one of the many, many requests.
I just couldn’t see my way clear of cooking this on the stove when my slow cooker was calling my name, so I did this slow cooker version and I’m really happy with how it turned out. There’s no way I could have gotten the pork to turn out this perfect on the stove top. It was tender and flavorful and just perfect for enjoying over pasta.
Plus, we had leftovers, which is always a good thing!
A slow cooker is such a great way to cook almost any meat that needs to be truly moist and tender.
HOW TO MAKE PORK RAGOUT:
- Cook your pasta separately. You can do this prior to the slow cooker being finished, or do it immediately and store in the fridge.
- Prep the meat and produce and layer in the slow cooker in the order listed.
- When the slow cooker is finished cooking, shredded the meat and ladle over the pasta to serve.
RAGOUT VS. RAGU
It’s easy to think that one is a misspelling of the other. But they are, in fact, two different dishes.
- Ragout – A slow cooked French stew that is typically made with meat or fish. It is a richer, more heavily spiced stew than a typical American stew. The meat usually gets very heavily spiced/seasoned.
- Ragu – An Italian pasta sauce that typically contains some sort of ground (or other) meat.
HEALTHY SLOW COOKER RECIPES:
- Slow Cooker Pork & Kale
- Slow Cooker White Chicken Chili
- Italian Stuffed Chicken Breasts
- Tortilla Chicken Stew
- 10 Hour Pork Roast
- Slow Cooker Baby Back Ribs
- Honey Sesame Chicken
- Black Bean Mexican Chicken
- Southwestern 2 Bean Chicken
- Slow Cooker Chicken And Dumplings
PORK RAGOUT RECIPE:
Clean Eating Slow Cooker Pork Ragout
- 1 lb. whole grain pasta (cooked separately to package directions)
- 3 lb. boneless, lean pork chops (top loin)
- 28 oz. can diced tomatoes in juice
- 10 medium garlic cloves (minced)
- 1 cup chopped yellow onion
- 1 tbsp. balsamic vinegar
- 1 tbsp. dried basil
- 1 tbsp. dried parsley
- 1 tsp. dried oregano
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- Cook pasta as directed in a separate pot. When done, toss with a little oil so it doesn't dry out and store in the fridge until you are ready to serve.
- While the pasta cooks, place the vegetables in the crock first. Then the meat, then the tomato sauce and then the spices over the tip.
- Cook on high for 5-6 hours.
Recipe from the Gracious Pantry archives, originally posted 7/8/12.