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Pork & Vegetable Stew Itakiabo




Source of Recipe


David


Recipe Introduction


Here's a stew that tastes as though it simmered for hours - in a
flash! The secret? Tender pork chops cut down on cooking time.



List of Ingredients




PORK & VEGETABLE STEW ITALIANO



3 pound boneless pork chops , cut into 3/4" cubes
1 teaspoon ground black pepper
4 tablespoon Olive oil , divided (for pan frying)
1 medium onion , chopped
4 stalk celery , thinly sliced
2 cup green bell pepper , coarsely chopped
2 tablespoon garlic , finely chopped
2 medium zucchini , finely chopped
2 cup Tomato , diced (I used canned crushed tomatoes)
2 teaspoon dried basil
1 teaspoon dried oregano
2 14.5-oz can Reduced-sodium chicken broth



Recipe



Heat oil in a large saucepot or Dutch Oven over medium heat. Add 1
Tbs. of the onion, celery and green pepper, and cook 1-2 minutes,
until vegetables are softened. Transfer to a bowl.

Wipe out Dutch Oven and heat remaining Tbs. of oil. Brown pork with
pepper on all sides. Stir in tomatoes and broth.

Bring to a boil. Stir in zucchini, peppers, celery, onions, and
spices right before canning. If serving without canning, continue cooking
until ready to serve.