PORK STEW
Pork Stew is rich, hearty comfort food, that's sure to chase away the winter blues with it's tender chunks of meat and veggies in a rich and flavorful broth.
Provided by Kristin Maxwell
Categories Dinner
Time 1h50m
Number Of Ingredients 17
Steps:
- Cut pork into 1-inch chunks (or a little larger).
- Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
- Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
- Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
- To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.
Nutrition Facts : Calories 336 kcal, Carbohydrate 23 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
SOMERSET PORK WITH CREAM AND APPLES
Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.
Provided by jwhalenpa
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
- Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
- Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
- Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.
Nutrition Facts : Calories 410.1 calories, Carbohydrate 19 g, Cholesterol 121.5 mg, Fat 23.6 g, Fiber 2.3 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 148.1 mg, Sugar 14.2 g
CHEF JOHN'S IRISH PORK STEW
I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h50m
Yield 6
Number Of Ingredients 18
Steps:
- Season pork cubes with salt and black pepper.
- Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
- Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
- Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
- Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
- Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g
SOMERSET PORK STEW
A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings!
Provided by JustEmma
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pork in a pan until the fat starts running.
- Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
- Bring to the boil, cover and simmer for an hour or until the beans are tender.
- Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
- Discard the onion and Bouquet garni before serving.
- I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.
Nutrition Facts : Calories 908.8, Fat 61.9, SaturatedFat 22.4, Cholesterol 81.7, Sodium 563.7, Carbohydrate 62, Fiber 8.9, Sugar 21.6, Protein 27.9
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
DELICIOUS AND EASY PORK STEW
This is a very simple pork stew recipe that has lots of flavor, add in potatoes, small button mushrooms, carrots.. or whatever you want, it's a great starter recipe! You can really use any cut of pork that you want, I prefer the shoulder because it has the most flavor and is not dry. This tastes even better the following day! Serve this with hot cooked noodles and a crusty French baguette bread.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a heavy Dutch oven over medium-high heat.
- In a bowl mix together the flour, seasoning salt and pepper.
- Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
- Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
- Return the pork to the pot and any juices from the plate.
- Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
- Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).
SLOW COOKER PORK CASSEROLE
Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
SLOW-COOKED PORK STEW
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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5/5 Category MainCuisine BritishTotal Time 3 hrs 15 mins
- Preheat the oven to 150°C, fan 130°C, gas 2. Season the pork and heat 1 tablespoon of oil in a large frying pan. Brown a third of the pork over a high heat, but don’t overcrowd the pan or turn the meat too quickly – give it time to colour well. Transfer to an ovenproof casserole, then brown the rest of the pork in 2 more batches, adding a little more oil as needed.
- Heat another tablespoon of oil in the frying pan and brown the shallots or onions for 2-3 minutes over a medium heat. Mix the sage and flour into the shallots, then gradually stir in the cider and stock. Add the Bramley apple, season and bring to a simmer, then pour over the pork in the casserole. Cover with a lid and cook in the oven for 2 hours.
- If you wish to make the toppings, heat the oil in a nonstick frying pan. Fry the sage leaves over a medium heat for 30-60 seconds until crisp. Tip onto kitchen paper.
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