This time of year, at least where we live, the weather is very unpredictable. Sometimes it's just plain cold, and sometimes it's lovely (like Sunday) - but other times, we can go from a low of 26 early in the week to 70 degrees in about 36 hours. That type of change usually comes (as it did this Friday) along with a truly violent storm system. As expected, we got tornadoes, hail, lightning and a torrential downpour Friday evening. Can't say they didn't warn us, but it's still no fun.
Meanwhile, this kind of weather leaves me craving comfort food. In the evenings, it's still quite chilly, and the lighter dishes I often prepare in summer just don't cut it - it's not that warm yet! So this is a favorite of mine that evokes spring, while being rich and satisfying.
You may have noticed I'm getting lazy about typing out the recipes, but I figure it's actually probably easier for you to print the recipe at its source and then add any of my notes as you wish. So here you go! Recipe is here. When I make this, I find the leftovers perfect for lunches during the week, so I freeze leftovers in serving-size containers. I also typically use Kalamata olives, just because my market has them handy (and pitted! just double check if you buy pitted, as sometimes they actually aren't, and that's ouchy.) I also make sure to brown the pork in two batches, as it simply won't brown in one batch (you'll end up boiling it instead, and ...ewww.) So trust me that it's worth the extra few minutes to brown in batches.
Hope you enjoy! You can serve this with just about anything. Much cheaper than airfare to France, but you won't miss out on the flavors!