Herbed Pork and Vegetable Stew

Pork
Herbed Pork and Vegetable Stew
0
12
250
75

Ingredients

  • 4 boneless pork chops (cut into 3/4-inch cubes)
  • 2 teaspoons olive oil
  • 1/3 cup flour
  • 29 ounces beef broth
  • 14 1/2 ounces diced tomatoes with garlic and onion
  • 3 bay leaves
  • 1 teaspoon marjoram leaves (dried)
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 8 small new potatoes (quartered)
  • 16 ounces baby carrots
  • 16 ounces onions (small frozen whole)

Directions

  1. 1Heat oven to 350 degrees F. In a large nonstick skillet heat oil; add the pork, half at a time, and cook for 2-3 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 55-60 minutes or until carrots are crisp-tender, stirring occasionally. Remove bay leaves. To serve, ladle into soup bowls.
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NutritionView more

250Calories
Sodium30%DV720mg
Fat2%DV1.5g
Protein18%DV9g
Carbs17%DV52g
Fiber36%DV9g

PER SERVING *

Calories250Calories from Fat20
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium720mg30%
Potassium1300mg37%
Protein9g18%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber9g36%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.