Skillet Pork Stew
Hearty and loaded with popular winter vegetables, this stovetop stew has appeal on a blustery winter day. If desired, top the simmering stew with dumplings — made easy with a tube of refrigerated biscuits. Or simply serve with warm dinner rolls.
2 pork blade steaks, about 1 1/2 pounds total, trimmed, boned,cut into 3/4-inch cubes
1 tablespoon olive oil
1 (16-ounce) package button mushrooms, quartered
1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 1/2 (14.5-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen whole pearl onions
1 tablespoon cornstarch
1/2 cup water
12 broccoli florets
- Heat oil over medium-high heat in deep 10-inch skillet; add mushrooms, sauté until lightly browned, about 5 minutes.
- Add pork to skillet; sauté until pieces are evenly browned, about 10 minutes.
- Add squash, broth, salt and pepper; heat to boiling, reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
- In small bowl, combine cornstarch and water, stirring to blend thoroughly. Stir cornstarch mixture into skillet; add onions, heat to boiling; reduce heat to low and cook 15 minutes, stirring occasionally.
- Stir broccoli into skillet, cover and simmer 5 to 10 minutes longer until all vegetables are tender.
- If desired, top simmering stew with refrigerated biscuits after stirring in broccoli, cover and simmer until "dumplings" are cooked through.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.