Have extra zucchini from
your garden? Did the neighbor's zucchini bush have a bumper crop?
Try this stew with some bread and a side salad.
Pork
and Zucchini Stew
- 3 boneless pork chops,
cut into 3/4-inch cubes
3 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped
1 green pepper, chopped
4 cups sliced fresh mushrooms
2 (14 1/2-ounce) cans stewed tomatoes, undrained
2 medium zucchini, halved lengthwise and sliced 1/2-inch thick
2 teaspoons dried dried basil, crushed
1 teaspoon dried oregano, crushed
1/3 cup freshly grated Parmesan cheese
- In a plastic or paper
bag combine flour, garlic salt and pepper. Add pork cubes; shake
until coated with flour mixture. Set aside.
- In a Dutch oven heat oil
over medium-high heat. Cook and stir onion and green pepper until
onion is tender but not brown. Add pork, cook and stir for 2
to 3 minutes or until browned.
- Stir in mushrooms, tomatoes,
zucchini, basil and oregano; bring to boiling, reduce heat, cover
and simmer for 10 minutes or until pork is tender, stirring occasionally.
- Spoon stew into individual
soup bowls. Sprinkle with Parmesan cheese.
Makes 6 servings.
Recipe provided courtesy of Pork, The Other White
Meat.
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