Pork and Zucchini Stew
Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 25 Min. Cook Time • French bread and a side salad.| Ingredients |
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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 |
Directions:
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: www.PorkBeInspired.com
Nutrition:
Calories: 204; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 31mg; Total Carbs: 20g; Fiber: 4g; Protein: 17g; Sodium: 557mg;Wine Pairings:
Côtes du Rhône, Pinot Noir, Merlot