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Although this calls for boneless chops, I have leftover roast pork. I'll use cubes of that and skip the flour, browning it lightly according to directions. If the stew is too thin when done, I can always add a flour slurry to thicken it a little at the end. I don't have garlic salt so I'll just add some fresh minced garlic towards the end of cooking the veggies and adjust the salt once the stew is done. Sounds yummy.Pork and Zucchini Stew
Recipe from PorkBeInspired.com 2 servings 6-8 oz. boneless pork chops, cut into 3/4-inch cubes 1 1/2 tablespoons flour 1/4 teaspoon garlic salt 1/4 teaspoon pepper 1/2 tablespoon vegetable oil 1/2 medium onion, chopped 1/2 green pepper, chopped 2 cups fresh mushrooms, sliced 1 (14 1/2-oz) can stewed tomatoes, undrained 1 medium zucchini, halved lengthwise & sliced 1/2-inch thick 1 teaspoon dried basil, crushed 1/2 teaspoon dried oregano, crushed 3 tbsp. Parmesan cheese, grated or to taste 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 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese. Serving Suggestions: Try this stew with some bread and a side salad. Nutrition: Calories: 204 calories Protein: 17 grams Fat: 7 grams Sodium: 557 milligrams Cholesterol: 31 milligrams Saturated Fat: 2 grams Carbohydrates: 20 grams Fiber: 4 grams
We never have leftover pork chops, but, as you said, Birdy, we do have leftover pork roast which would work just as well if not better in this recipe. For some reason, I don't think I'd like zucchini with this... maybe I will add diced potatoes instead, and use barley as a thickener if needed. And, we will add any salt needed at the table.. probably won't need any. What do you think? Have you made this yet?
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Beema--I did make this with some changes. The recipe calls for a raw pork chop to start with--I'll edit the recipe to reflect that.
I had leftover roast pork so instead of flouring and browning the raw pork chop called for in the recipe I cubed the roast and skipped the flour coating before browning. I browned it in a little EVOO first, removed it from the pan so it wouldn't dry out and then added the veggies. I added 1/2 bulb of fresh fennel cut in large dice as well the onion and pepper and at the end a minced clove of garlic in place of the garlic salt which I didn't use at all. I lightly salted the veggies to help them break down while sauteeing (maybe 1/8 tsp.) I used 8 oz. of sliced mushrooms--I don't know if that's 2 cups or not--and the seasonings listed in the recipe. When the stew was nearly done, I whisked in a slurry of a little tomato juice and 1 tbsp. flour to thicken it a little since I didn't use any flour in browning the meat.The next time I may add some fennel seeds since that would give a flavor similar to that from Italian sausage without as much fat. I did find myself adding some hot sauce before serving and might just add a small pinch of red pepper flakes the next time which would mimic the flavor of Italian sausage even more. This made two very generous servings that were very reasonable in calories and carbohydrate count. Using both potatoes and barley would add considerably to the carb count but if you don't need to be careful then it's worth a try.