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Pork and Zucchini Stew
Courtesy of National Pork Board
Serve With:
French bread and a side salad.
Servings: 6
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
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+ 3 boneless pork chops, cut into 3/4-in. cubes
+ 3 Tbsp. flour
+ 1/2 tsp. garlic salt
+ 1/2 tsp. pepper
+ 1 Tbsp. vegetable oil
+ 1 medium onion, chopped
+ 1 green pepper, chopped
+ 4 c. sliced fresh mushrooms
+ 2 cans (14 1/2 oz.) stewed tomatoes, undrained
+ 2 medium zucchini, halved lengthwise & sliced 1/2-in. thick
+ 2 tsp. dried basil, crushed
+ 1 tsp. dried oregano, crushed
+ 1/3 c. grated Parmesan cheese
What to do:
1. In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.
2. In a Dutch oven heat oil over medium-high heat, cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 min. or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10 min. or until pork is tender, stirring occasionally.
3. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Wine pairings:
Côtes du Rhône, Pinot Noir, Merlot
Nutritional information:
Calories: 204;   Total Fat: 7g;   Saturated Fat: 2g;   Cholesterol: 31mg;   Total Carbs: 20g;   Fiber: 4g;   Protein: 17g;   Sodium: 557mg;