Tender cubes of boneless pork, zucchini, mushrooms and red bell pepper are flavored with garlic clove, onion and tomato plants to create a quick-cooking hearty stew. We serve this dish over Parsley Polenta (recipe incorporated), but mashed taters, egg noodles or grain are actually excellent options too.
Pork and Vegetable Stew with Parsley Polenta
- Ingredients:
- 1 lb boneless pork loin chops
- 1-1/two tablespoons flour
- 3 tablespoons essential olive oil
- 1 cup onion, chopped
- 4 cloves garlic clove, very finely chopped
- 1/4 cup white-colored wine (or chicken broth)
- 1 can (15-ounce) diced tomato plants, undrained
- 2 medium zucchini, reduce 1/2-inch cubes
- 8 ounces button mushrooms, quartered
- 1 medium red bell pepper, reduce 1/2-inch cubes
- Salt and freshly ground pepper
- Fresh parsley for garnish
- Parsley Polenta (see recipe below)
Preparation:
Trim any extra fat in the pork chops and cut them into 1-inch cubes. Devote a plastic bag and season with pepper and salt. Sprinkle using the flour and shake to coat. Take away the pork with tongs and discard the surplus flour.
Heat the oil inside a large pan over medium-high temperature. Add some pork cubes and prepare until light golden on every side. Transfer to some plate and hang aside.
Lessen the heat to medium, add some onion towards the pan and sauté until softened, two to three minutes. Add some garlic clove and continue cooking until pale golden colored (don't brown).
Add some zucchini and prepare, stirring frequently, until slightly softened, 3 minutes. Add some mushrooms and continue cooking until any liquid has evaporated and also the mushrooms start to brown, a few minutes longer. Add some red bell pepper and season the mix to taste with pepper and salt.
Stir within the wine, prepare for one minute, adding the tomato plants. Return the pork towards the pan and prepare before the liquid is slightly thickened and also the pork is barely pink within the center.
For everyone, plate some of Parsley Polenta (recipe follows), top with stew, drizzle with sauce and garnish with chopped parsley.
Makes 4 servings
Parsley Polenta
- Ingredients:
- 1-to-1-1/2 cups milk
- 2 cups low-sodium chicken broth
- 1 tablespoon butter
- 2 cloves garlic clove, very finely chopped
- 1/2 teaspoon salt
- Freshly ground pepper
- 3/4 cup plain yellow corn meal
- two to three tablespoons fresh parsley, chopped
Preparation:
Combine 1 cup from the milk, chicken broth, butter, garlic clove, pepper and salt inside a medium saucepan. Provide a boil on the high temperature. Add some corn meal, whisking constantly until well blended. Lessen the heat to low and prepare eight to ten minutes, stirring frequently, before the polenta is thick and creamy. Increase the milk when needed to keep an even, creamy consistency. Stir within the parsley, taste and adjust the seasoning if required. Serve immediately.
Makes 4 servings
SOURCE: MyGourmetConnection.com
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