Braised Pork And Vegetables

• 1 lb. boneless pork shoulder roast, cut in 3/4-inch pieces
• 1 medium onion, chopped (1/2 c.)
• 1 c. water
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. water
• 1 (10 oz.) pkg. frozen Brussels sprouts
• 2 Tbsp. margarine
• 2 Tbsp. vegetable oil
• 1 clove garlic, chopped
• 3 carrots, cut in 2 1/2-inch strips
• 1 tsp. chicken bouillon
• 1/2 tsp. dried basil leaves
• 1/4 tsp. thyme leaves
• 8 oz. thin spaghetti
• 1/4 c. Parmesan cheese

1. Cook and stir pork in oil in 10-inch skillet over medium heat until brown; drain on paper towels.
2. Cook and stir onion and garlic in same skillet until onion is tender.
3. Stir in pork, carrots, 1 cup water, bouillon, salt, basil, thyme and pepper. Heat to boiling; reduce heat.
4. Cover and simmer 45 minutes.

boneless pork shoulder roast, onion, water, salt, pepper, water, frozen brussels, margarine, vegetable oil, clove garlic, carrots, chicken bouillon, basil, thyme, thin spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478624 (may not work)