Chocolate-Rubbed Pork over Noodles

Servings: 4

To salute Valentine’s Day, cook up this pork stew with the addition of chocolate. The chocolate is sweetheart symbolic for dessert, but in a savory dish, it actually serves as the bitter palate in a balanced dish sweetened with onions and salted with broth. A deep-sided braising pan is ideal for cooking up the stew, but a high-sided nonstick skillet will also work. 



1 pound boneless center-cut pork steaks, cut into 1-inch strips (about ¾-inch thick)

2 tablespoons Dutch-process cocoa powder (carob powder may be substituted)

2 tablespoons coconut oil

4 green onions, chopped

2 cups beef broth

2 tablespoons grainy mustard

1 teaspoon dried sage leaves

¼ cup chopped flat-leaf parsley

1 rib celery, cut into ¼-inch slices

1 large carrot, cut into ¼-inch slices and halved

Ground black pepper

8 ounces wide noodles

1 tablespoon butter

1/3 cup water

2 tablespoons flour

½ cup grated unsweetened chocolate

[Click for larger image] 


Place the pork into a large bowl and rub the cocoa powder into the pork with your fingers. In a braising pan with Teflon™ nonstick coating, heat the oil and sauté the pork over medium heat, stirring frequently until browned. Add the onions and sauté another minute. Gradually add the broth, mustard, sage, half the parsley, the celery and carrots. Sprinkle with the black pepper to taste. Reduce the heat to low and cook uncovered 30 minutes. Meanwhile, cook the noodles according to package directions. Toss with the butter and remaining parsley. Mix the water and flour, stirring well and adding to the pork, cooking and stirring until stew liquid thickens. Divide the noodles among the plates and interlace with the stew. Serve immediately and pass the chocolate shavings.

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