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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I like the combination of sweet potato and yukons with the pork. Get some nice soft rolls to go with the stew and I hope you enjoy. Ingredients:
1 pound boneless pork cutlets, cut into 1 inch pieces (trim excess fat first) |
2 tablespoons of flour, divided |
1 tablespoon canola oil (or vegetable) |
2 medium yukon potatoes, scrubbed but unpeeled and cut into 1 inch cubes |
1 large sweet potato, peeled and cut into 1 inch cubes |
1 cup chopped carrots |
1/2 cup of sweet corn |
1/2 cup chicken broth |
1 clove of garlic, minced |
1 teaspoon salt |
1/4 teaspoon black pepper (i've used a little bit more) |
1/4 teasppon dried thyme leaves |
Directions:
1. Toss pork pieces with 1 tablespoon of flour, set aside.
2. Heat oil in large nonstick pan over medium-high heat until hot.
3. Brown your pork 2-3 minutes on each side then move to your slow cooker (at least a 5 quart one).
4. Add your remaining ingredients, cover and slow cook on low for 5-6 hours.
5. Combine remaining 1 tablespoon flour and about 1/4 cup of broth from stew in a bowl, stir until smooth.
6. Stir flour mixture into stew.
7. Cook on HIGH for 10 minutes or until thickened.
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