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Herbed Pork & Vegetable Stew
Source: National Pork Board

Browned pork cubes topped with herbs and vegetables in this oven braised stew.

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 333.8
Total Carbs 41.8 g
Dietary Fiber 5.9 g
Sugars 9.9 g
Total Fat 8.9 g
Saturated Fat 2.9 g
Unsaturated Fat 0.9 g
Potassium 807.3 mg
Protein 19.6 g
Sodium 771.0 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 2 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless pork chops
2 tsp  olive oil
0.3333 cup  white all purpose flour
29 oz  fat free unsalted beef broth
14 1/2 oz  Tomatoes, diced, with garlic & onion, canned
3 each  bay leaves
1 tsp  dried marjoram
0 1/2 tsp  hot pepper sauce
0 1/2 tsp  salt
4 each  small potatoes
16 oz  baby carrots
16 oz  Onion, whole, petite, frozen
  1. Heat oven to 350 degrees F.
  2. In a large nonstick skillet heat oil, add the pork, half at a time, and cook for 2 to 3 minutes or until browned.
  3. Remove pork from skillet, reserving drippings. Transfer pork to a 4 quart casserole.
  4. Stir the flour into the drippings.
  5. Stir in broth, tomatoes, bay leaves, marjoram, hot pepper sauce and salt. Cook and stir until thickened and bubbly.
  6. Stir the tomato mixture into the pork.
  7. Add the potatoes, carrots and onions.
  8. Bake, covered, for 55 to 60 minutes or until carrots are crisp tender, stirring occasionally.
  9. Remove bay leaves and serve.

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