Zesty Lemon Pork Stew Recipe 45

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SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

ZESTY AUTUMN PORK STEW



Zesty Autumn Pork Stew image

Zesty pork stew packed with veggies - perfect for a hearty dinner that can be ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

Cooking spray
1 lb pork tenderloin, cut into 1-inch cubes
2 medium dark-orange sweet potatoes, peeled, cubed (2 cups)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup coleslaw mix (shredded cabbage and carrots)
1 teaspoon Cajun seasoning
1 can (14 oz) chicken broth

Steps:

  • Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

PORK STEW WITH CREAMY LEMON DILL SAUCE



Pork Stew with Creamy Lemon Dill Sauce image

This recipe was given to me by my ex mother in law. This recipe is from the Greek region of Sparta. The first time I tried it, I fell in love with it. The creaminess of the sauce coupled with just the right tartness of the lemon and then the fresh herbs... It's an "explosion of flavors" in your mouth!! This dish spells, home,...

Provided by Didi Dalaba

Categories     Pork

Time 1h20m

Number Of Ingredients 13

PORK STEW
4-5 boneless pork chops cut into medium cubes
1 medium onion diced
3 green onions sliced
7-8 celery stalks chopped
1 1/2 c *each*- fresh parsley and fresh dill chopped
1/4 c olive oil
1 tsp *each*- salt & pepper
water
LEMON SAUCE
2 lemons squeezed or 1/3 c bottled lemon juice
2 extra large eggs separated (yolk from egg white)
pinch of salt & pepper

Steps:

  • 1. Cut and cube your pork chops and set aside.
  • 2. Dice your celery and set aside.
  • 3. Chop your onion and set aside.
  • 4. Finally chop up your fresh parsley and dill and set aside.
  • 5. In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
  • 6. Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
  • 7. Finally, add your fresh herbs, saute for just about 1 minute.
  • 8. Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
  • 9. At the last 15 minutes of cooking for the stew, prepare your lemon sauce. Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
  • 10. In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
  • 11. The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
  • 12. Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
  • 13. Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!! Enjoy!

ZESTY LEMON PORK STEW RECIPE - (4/5)



Zesty Lemon Pork Stew Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds boneless pork sirloin cubed
1 medium onion chopped
1 cup cubed peeled small turnip
6 celery stalks sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1 cup artichoke hearts drained
2 cups frozen green beans
1 tablespoon Expert Foods ThickenThin not/Starch

Steps:

  • In a large, non-stick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to a 4.5- to 6-quart slow-cooker or Slow cooker. Combine all the remaining ingredients except the not/Starch in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender. Remove a small amount of the broth from the Slow cooker. Whisk the not/Starch into small amount of the chicken broth. Combine the not/Starch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens. This recipe yields 6 servings. Carbs: 12g Fiber: 4g ECC = 8g 299 Calories

ROSEMARY AND LEMON PORK STEW



Rosemary and Lemon Pork Stew image

This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.

Provided by EdsGirlAngie

Categories     Stew

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 14

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
1 teaspoon paprika
1 1/2 tablespoons olive oil
4 ounces trimmed and sliced portabella mushrooms
2 cups sliced onions
1 cup dry white wine
1/2 teaspoon dried basil
3/4 teaspoon ground coriander
3/4 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Steps:

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

Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6

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