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
- Heat oven to 350 degrees
F.
- 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.
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.
