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Pork and Vegetable Stew with Parsley Polenta

Tender cubes of boneless pork, zucchini, mushrooms and red bell pepper are flavored with garlic, onion and tomatoes to make a quick-cooking hearty stew. We serve this dish over Parsley Polenta (recipe included), but mashed potatoes, egg noodles or rice make great options too.

Pork and Vegetable Stew with Parsley Polenta

Pork and Vegetable Stew with Parsley Polenta

  • Ingredients:
  • 1 lb boneless pork loin chops
  • 1-1/2 tablespoons flour
  • 3 tablespoons olive oil
  • 1 cup onion, chopped
  • 4 cloves garlic, very finely chopped
  • 1/4 cup white wine (or chicken broth)
  • 1 can (15-ounce) diced tomatoes, undrained
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 8 ounces button mushrooms, quartered
  • 1 medium red bell pepper, cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  • Fresh parsley for garnish
  • Parsley Polenta (see recipe below)

Preparation:
Trim any excess fat from the pork chops and cut them into 1-inch cubes. Place in a plastic bag and season with salt and pepper. Sprinkle with the flour and shake to coat. Remove the pork with tongs and discard the excess flour.

Heat the oil in a large pan over medium-high heat. Add the pork cubes and cook until light golden on all sides. Transfer to a plate and set aside.

Reduce the heat to medium, add the onion to the pan and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking until pale golden in color (do not brown).

Add the zucchini and cook, stirring frequently, until slightly softened, 3 minutes. Add the mushrooms and continue cooking until any liquid has evaporated and the mushrooms begin to brown, 5 minutes longer. Add the red bell pepper and season the mixture to taste with salt and pepper.

Stir in the wine, cook for 1 minute, then add the tomatoes. Return the pork to the pan and cook until the liquid is slightly thickened and the pork is barely pink in the center.

To serve, plate a portion of Parsley Polenta (recipe follows), top with stew, drizzle with sauce and garnish with chopped parsley.

Makes 4 servings

Parsley Polenta
  • Ingredients:
  • 1 to 1-1/2 cups milk
  • 2 cups low-sodium chicken broth
  • 1 tablespoon butter
  • 2 cloves garlic, very finely chopped
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3/4 cup plain yellow corn meal
  • 2 to 3 tablespoons fresh parsley, chopped

Preparation:
Combine 1 cup of the milk, chicken broth, butter, garlic, salt and pepper in a medium saucepan. Bring to a boil over a high heat. Add the corn meal, whisking constantly until well blended. Reduce the heat to low and cook 8 to 10 minutes, stirring frequently, until the polenta is thick and creamy. Add more milk as needed to maintain a smooth, creamy consistency. Stir in the parsley, taste and adjust the seasoning if necessary. Serve immediately.

Makes 4 servings

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