Creamy Pork & Mushroom Stew
August/September 2019 Dig In Recipe
Recipe By:
Serving: Serves 6
Prep Time: 25 Minutes
Cook Time: Cook 42 Minutes
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INGREDIENTS
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¾ cup Big Y all-purpose flour
1½ tsp. Greek seasoning
-ground white pepper, to taste
1½ lb. boneless pork loin roast, cut into 1-inch pieces
3 Tbsp. Big Y pure olive oil, divided
1 Tbsp. Big Y salted butter
1 cup yellow onion, finely chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
6 oz. small button mushrooms
3 oz. shiitake mushrooms, finely sliced
3 oz. wild mushrooms, finely chopped
2 cups low sodium chicken broth
1½ cups Big Y heavy cream
1 Tbsp. fresh thyme, minced
1 Tbsp. fresh parsley leaves, minced
-sea salt to taste
DIRECTIONS
1. In a large resealable plastic bag, combine flour, Greek seasoning and pepper to taste. Add pork, seal and shake to coat.
2. In a large soup pot over medium heat, add 2 tablespoons oil. Once hot, add pork and cook for 5 minutes, stirring frequently, or until lightly browned; remove from pot with a slotted spoon and set aside.
3. Add butter, remaining oil, onion, garlic, celery and mushrooms to the pot and cook over medium heat for 5 minutes or until mushrooms are softened; add pork and cook for 2 minutes. Add chicken broth, cream, herbs and salt and pepper to taste. Cover, reduce heat and simmer for 30 minutes or until pork is tender and no longer pink in center.
4. Serve garnished with additional parsley if desired.
Nutrition facts:
Nutrition Information Per Serving:
Calories: 455 (Calories from Fat: 306); Total Fat: 34g (Saturated Fat: 18g); Protein: 26g; Total Carbohydrates: 13g (Dietary Fiber: 2g; Sugars: 4g); Cholesterol: 141mg; Sodium: 593mg
