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.

Herbed Pork and Vegetable Stew

4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons olive oil
1/3 cup all-purpose flour
2 (14 1/2-ounce) cans beef broth
1 (14 1/2-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

1. Heat oven to 350°F (175°C).
2. 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.
3. 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.
4. Stir the tomato mixture into the pork. Add the potatoes, carrots and onions.
5. Bake, covered, for 55 to 60 minutes or until carrots are crisp-tender, stirring occasionally. Remove bay leaves.
6. To serve, ladle into soup bowls.

Makes 6 servings.

Nutrition Facts: 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 Pork, The Other White Meat.