Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Season the pork cubes with salt and pepper. Sear them in the skillet until browned on all sides, about 5-6 minutes. Remove pork and set aside.

In the same skillet, add the sliced sausage and cook until browned, about 3-4 minutes. Remove and set aside with the pork.

Lower heat to medium and add the remaining tablespoon of olive oil. Sauté the onion and carrots until softened, roughly 5 minutes. Add the minced garlic and cook for another minute.

Stir in the tomato paste, coating the vegetables well. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Return the pork and sausage to the skillet. Stir in the drained beans, thyme, and bay leaf.

Bring the mixture to a simmer, cover, and cook on low heat for 20-25 minutes until the pork is tender and the sauce has thickened slightly.

Preheat your oven broiler. Remove the bay leaf from the skillet.

Sprinkle the breadcrumbs evenly over the top of the cassoulet. Place the skillet under the broiler for 2-3 minutes until the crust is golden brown and crispy.

Garnish with fresh chopped parsley and serve hot.