Braised Pork And Vegetables - cooking recipe

Ingredients

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

Preparation

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