Continental Pork Stew

Name: Continental Pork Stew
Prep time: 15 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoon olive or vegetable oil; 1 tablespoon butter or margarine; 2 teaspoons finely chopped garlic; 1 package (8 ounces) sliced fresh mushrooms; 1 1/2 pounds pork boneless loin roast, cut into 1-inch pieces; 2 1/2 cups chicken broth; 1 cup white wine or chicken broth; 1 1/2 cups frozen pearl onions; 3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices; 1 small onion studded with 4 whole cloves; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup whipping (heavy) cream; 1/3 cup Gold Medal™ Wondra® quick-mixing flour; Chopped fresh parsley, if desired

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Prep 15 min
Total 1 hr 10 min
Ingredients 15
Servings 6

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A creamy base complements tender pork and an assortment of colorful vegetables.

by Qué Rica Vida Cocina

Updated Mar 22, 2010

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Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
2 teaspoons finely chopped garlic
1 package (8 ounces) sliced fresh mushrooms
1 1/2 pounds pork boneless loin roast, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup white wine or chicken broth
1 1/2 cups frozen pearl onions
3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 small onion studded with 4 whole cloves
1 teaspoon salt
1/8 teaspoon pepper
1 cup whipping (heavy) cream
1/3 cup Gold Medal™ Wondra® quick-mixing flour
Chopped fresh parsley, if desired

Directions

1

Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2

Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3

Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4

Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

Expert Tips

tip 1
If your family likes the flavor of veal, you can substitute 1 1/2 pounds veal boneless loin roast for the pork.
tip 2
To make the studded onion for the stew, peel the onion, then gently push 4 whole cloves into it.
tip 3
You'll want to have plenty of crusty rolls or thick slices of bread to soak up all of the flavorful juices in this savory stew.

Nutrition Information

450 Calories, 30g Total Fat, 31g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 270

Total Fat: 30g

Saturated Fat: 13g

Cholesterol: 120mg

Sodium: 910mg

Total Carbohydrate: 15g

Dietary Fiber: 2g

Protein: 31g

% Daily Value*:

Iron: 12%; 12%

Exchanges:

1 Starch; 4 Lean Meat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

A creamy base complements tender pork and an assortment of colorful vegetables.