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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite! Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast. More Sweet Potato Recipes ยป Ingredients:
3/4 pound pork chop suey meat |
1 tablespoon dijon mustard |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1 small garlic clove, minced |
1 tablespoon canola oil |
1 cup chicken broth |
1 small onion, quartered |
1 medium sweet potato, peeled and cubed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon minced fresh parsley |
Directions:
1. In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
2. In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley. Yield: 2 servings.
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