Rosemary and Lemon Pork Stew

Rosemary and Lemon Pork Stew. Photo by ClareVH


Ingredients:


  • 1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • teaspoon paprika
  • 1 1/2 tablespoons olive oil
  • ounces trimmed and sliced portabella mushrooms
  • cups sliced onions
  • cup dry white wine
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon dried rosemary, crushed
  • tablespoons fresh lemon juice
  • parsley or cilantro (to garnish)

  • Directions:

    1. 1
      Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
    2. 2
      Add portabella mushrooms and sliced onion and saute for 5 more minutes
    3. 3
      Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
    4. 4
      Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
    5. 5
      Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

    food.com
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