Speedy Pork Cassoulet

2           teaspoons oil
1           cup chopped onion (1 medium)
2           cloves garlic, minced
3           boneless pork chops, cut into 3/4-inch cubes
1           can (15 oz.) butter beans, drained
1           can (15 oz.) garbanzo beans, drained
3/4        cup chicken broth
1/3        cup chopped oil packed sun-dried tomatoes
1           teaspoon dried rosemary
1           teaspoon dried thyme
Salt and pepper to taste
1/4        cup seasoned bread crumbs
1/4        cup chopped parsley

In a large skillet, heat oil over medium-high heat. Cook and stir onion and garlic until soft. Add pork, cook and stir for 2-3 minutes or until browned. Stir in beans, broth, sun-dried tomatoes and seasonings. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or just until pork is tender, stirring occasionally. Spoon cassoulet into soup bowls. Sprinkle with breadcrumbs and parsley. Makes 5 cups; approximately 4 servings.

Nutritional Information per Serving:

Calories 550, Protein 37 g, Carbohydrates 63 g, Fat 17 g, Calories from fat 28%, Cholesterol 49 g Fiber 15 g, Folate 294 mcg, Sodium 819 mg