PORK AND PEPPER STEW
Serves 4
3 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 1/2-ounce) diced tomatoes, undrained
8 small red new potatoes (1 pound), quartered
2 red or green bell peppers, cut into bite-size 1/2-inch wide strips
1 cup beef broth
2 teaspoons dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
2 tablespoons flour
1/4 cup chopped parsley
Cooking Directions
In a Dutch oven heat oil over medium-high heat.
Cook and stir onion and garlic until tender but not brown.
Add pork to Dutch oven; cook and stir for 2-3 minutes or until browned.
Stir in tomatoes, potatoes, peppers, 1 cup beef broth, marjoram, salt and pepper; bring to boiling, reduce heat.
Cover and simmer for about 15 minutes or until pork and potatoes are tender.
Combine 1/4 cup beef broth and flour; add to Dutch oven.
Cook over medium heat, stirring constnatly, until mixture thickens.
Stir in parsley.
Serving Suggestions
Warm up a cold winter's day with this hearty stew. Serve in bread bowls or with breadsticks.
Nutrition Facts
Calories 279 calories; Protein 22 grams; Fat 7 grams; Sodium 769 milligrams; Cholesterol 42 milligrams; Saturated Fat 2 grams; Carbohydrates 33 grams; Fiber 6 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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