Ingredients

  • 3 boneless pork chops (cut into 3/4-inch cubes)
  • 2 teaspoons vegetable oil
  • 1 onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 14 1/2 ounces diced tomatoes (quartered)
  • 8 red new potatoes (small, 1 pound, quartered)
  • 2 red bell peppers (OR green, cut into bite-size 1/2-inch wide strips)
  • 1 cup beef broth
  • 2 teaspoons marjoram (dried, crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup beef broth
  • 2 tablespoons flour
  • 1/4 cup parsley (chopped)

Directions

  1. 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.
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