Pork and Zucchini Stew
Courtesy of National Pork Board
Serve With:
Servings: 6
French bread and a side salad. Prep Time: 10 Min. Cook Time: 25 Min. What you need:
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+ 3 boneless pork chops, cut into 3/4-in. cubes
+ 3 Tbsp. flour + 1/2 tsp. garlic salt + 1/2 tsp. pepper + 1 Tbsp. vegetable oil + 1 medium onion, chopped + 1 green pepper, chopped + 4 c. sliced fresh mushrooms + 2 cans (14 1/2 oz.) stewed tomatoes, undrained + 2 medium zucchini, halved lengthwise & sliced 1/2-in. thick + 2 tsp. dried basil, crushed + 1 tsp. dried oregano, crushed + 1/3 c. grated Parmesan cheese What to do:
1. In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.
2. 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 min. or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10 min. or until pork is tender, stirring occasionally. 3. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Wine pairings:
Côtes du Rhône, Pinot Noir, Merlot
Nutritional information:
Calories: 204; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 31mg; Total Carbs: 20g; Fiber: 4g; Protein: 17g; Sodium: 557mg;
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