Pork and Vegetable Stew Italiano |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
3 tablespoons flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 lbs pork chops, boneless, 4, cut into 3/4-inch cubes |
2 tablespoons olive oil, divided |
1/2 onion, medium, chopped |
2 stalks celery, thinly sliced |
1 green bell pepper, chopped |
1 tablespoon garlic, chopped |
1 zucchini, medium, halved lengthwise, cut into 1/2-inch slices |
1 cup canned tomato, diced |
14 1/2 ounces canned low sodium chicken broth |
1 tablespoon fresh basil, torn |
2 teaspoons fresh oregano, chopped |
salt |
pepper |
Directions:
1. Combine bake mix, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
2. Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium-high heat. Add onion, celery and green pepper. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
3. Wipe down pot. Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
4. Return sautéed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper, and serve.
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