Easy Skillet Cassoulet - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb kielbasa, sliced into 1-inch pieces
1 lb boneless pork loin chop, cut into 1-inch cubes
kosher salt
ground black pepper
1 medium onion, sliced thin
4 garlic cloves, minced finely and divided
1 cup low sodium chicken broth, canned or homemade
1 (28 ounce) can whole canned tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 small shallot, sliced thin
1 1/2 cups plain breadcrumbs
2 teaspoons dried thyme
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil

Preparation

In a broiler-safe 12\" skillet, heat oil until it shimmers. Fry kielbasa until both sides are nicely browned; remove sausage to a bowl. Add pork cubes to the same pan; season with salt and pepper, then cook until nicely browned on 2 sides; remove to same bowl.
Add a drop more oil to the pan and add onion. Cook until softened. Add half the garlic and cook until fragrant, about 1 minute. Add stock to deglaze the pan, then return pork cubes and kielbasa to pan.
Empty tomato can into a large bowl. Squeeze each tomato in your hand until it bursts, squishing the tomato into small pieces. Dump the whole mess into the pan and add beans. Bring to a boil, turn down to a simmer and cook about 15 minutes. Add salt and pepper if needed.
Meanwhile, preheat broiler. In a bowl, combine remaining garlic with shallot, breadcrumbs, thyme, oregano and olive oil. Mix well. When everything is done, top the dish evenly with the breadcrumb mixture and broil until nicely browned, 3-4 minutes.