Herbed Pork and Vegetable Stew
Browned pork cubes marry with favorite flavors and vegetables in this oven-braised stew that needs no tending. Serve with sourdough bread to satisfy six hungry diners. Leftovers? They’re even better reheated tomorrow.
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons olive oil
1/3 cup all-purpose flour
2 (14.5-ounce) cans beef broth
1 (14.5-ounce) can diced tomatoes with garlic and onion
3 bay leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
8 small new potatoes, quartered
1 (16-ounce) package baby-cut carrots
1 (16-ounce) package small frozen whole onions
- Preheat oven to 350°F (175°C).
- In a large nonstick skillet heat oil; add the pork, half at a time, and cook for 2 to 3 minutes or until browned. Remove pork from skillet, reserving drippings. Transfer pork to a 4-quart casserole.
- Stir the flour into the drippings; stir in broth, tomatoes, bay leaves, marjoram, hot pepper sauce and salt. Cook and stir until thickened and bubbly.
- Stir the tomato mixture into the pork. Add the potatoes, carrots and onions.
- Bake, covered, for 55 to 60 minutes or until carrots are crisp-tender, stirring occasionally. Remove bay leaves.
- To serve, ladle into soup bowls.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 300 calories Protein 22 grams Fat 7 grams Sodium 940 milligrams Cholesterol 45 milligrams Saturated Fat 2 grams Carbohydrates 37 grams.
Recipe provided courtesy of National Pork Board.