Braised Pork with Vegetables

1 lb pork boneless shoulder cut into 3/4 in pieces

1 med onion, chopped

2 Tablespoons vegetable oil

1 clove garlic, chopped 

3 carrots cut into strips

1 cup water

1 teaspoon instant chicken bouillon

1 teaspoon salt

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/2 cup water

1 pkg (10 oz) frozen brussels sprouts

8 oz thin spaghetti

2 Tablespoons margarine or butter

Parmesan cheese

Cook and stir pork in oil in 10 inch skillet over med heat until brown. Drain on paper towel. Cook and stir onion and garlic in same skillet until onion is tender. Stir in pork, carrots, 1 cup water, the bouillon, salt, basil, thyme and pepper. Heat to boiling, reduce heat. Cover and simmer 45 mins. Add 1/2 c water and the Brussels sprouts. Heat to boiling; reduce heat. Cover and simmer until Brussels sprouts are tender, 10-15 mins. Cook spaghetti. Stir in margarine and cheese. Serve pork and veggies over spaghetti.

One of my very favorite family meals. My family has been making it for as long as I can remember.