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.

  • 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)

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
  • 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

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

Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/main-courses/pork/pork-vegetable-stew-parsley-polenta.php