BRAISED PORK STEW
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 646mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
BRAISED PORK AND VEGETABLE STEW
This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.
Provided by Michelle Klingbeil
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
- Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
- Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g
PORK BRAISED WITH AUTUMN VEGETABLES
Categories Mustard Onion Braise Pork Tenderloin Parsnip Butternut Squash Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
- Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.
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- Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add pork cubes. Tightly seal bag; turn bag several times to coat pork well.
- Melt butter in 4-quart saucepan until sizzling; add pork. Cook over medium heat, stirring occasionally, 7-10 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, 2 cups water and all remaining ingredients except parsley. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 30-40 minutes or until vegetables are fork tender. Remove bay leaf.
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