Pork Stew Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinHealth IndexHealthy
Ingredients
| 1 medium red potato, cut into 1/4-in. cubes | ||
| Carrot | 1 Medium, thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| 1 medium zucchini, sliced into 2 x 1/2-in. strips | ||
| 2 tablespoons snipped tresh parsley | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| 2 cups cubed cooked pork, 1/2-in. cubes | ||
| 1 teaspoon instant beef bouillon granules | ||
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Rosemary leaves | 1/4 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 2 Tablespoon (To serve:) | |
| White wine | 1/4 Cup (16 tbs) (To serve:) | |
Directions
Combine potato, carrot, celery and butter in medium bowl; cover.
Microwave at High 3 to 5 minutes, or until vegetables are still crisp and colors brighten, stirring once.
Add zucchini and parsley.
Re-cover.
Microwave at High 2 to 3 minutes, or until zucchini is hot and tender-crisp.
Stir in tomatoes with liquid, pork, bouillon granules, sugar, salt, rosemary and pepper.
Spoon into freezer container.
Label and freeze no longer than 2 months.
To serve, remove from container and place in 1 1/2-qt casserole; cover.
Microwave at High 5 minutes.
Reduce power to 70% (Medium-High).
Microwave 4 to 8 minutes, or until defrosted but still cold, breaking apart with fork as soon as possible.
Drain % cup liquid into 2-cup measure.
Blend in flour.
Stir in wine.
Microwave at High 2 1/2 to 5 minutes, or until thickened, stirring after every minute.
Stir sauce into stew; cover.
Reduce power to 70% (Medium-High).
Microwave 8 to 12 minutes, or until heated, stirring 2 or 3 times during cooking.
Serve over rice,if desired.
Arrange chops on wax paper-lined tray.
Spoon stuffing onto each pork chop.
Freeze until firm.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place chops on roasting rack; cover with wax paper.
Microwave at High 5 minutes.
Rearrange chops.
Re-cover.
Reduce power to 50% (Medium).
Microwave 16 to 22 minutes, or until meat is no longer pink and internal temperature reaches 170°F., rearranging chops 2 or 3 times.
Let stand, covered, 5 minutes.
Microwave at High 3 to 5 minutes, or until vegetables are still crisp and colors brighten, stirring once.
Add zucchini and parsley.
Re-cover.
Microwave at High 2 to 3 minutes, or until zucchini is hot and tender-crisp.
Stir in tomatoes with liquid, pork, bouillon granules, sugar, salt, rosemary and pepper.
Spoon into freezer container.
Label and freeze no longer than 2 months.
To serve, remove from container and place in 1 1/2-qt casserole; cover.
Microwave at High 5 minutes.
Reduce power to 70% (Medium-High).
Microwave 4 to 8 minutes, or until defrosted but still cold, breaking apart with fork as soon as possible.
Drain % cup liquid into 2-cup measure.
Blend in flour.
Stir in wine.
Microwave at High 2 1/2 to 5 minutes, or until thickened, stirring after every minute.
Stir sauce into stew; cover.
Reduce power to 70% (Medium-High).
Microwave 8 to 12 minutes, or until heated, stirring 2 or 3 times during cooking.
Serve over rice,if desired.
Arrange chops on wax paper-lined tray.
Spoon stuffing onto each pork chop.
Freeze until firm.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place chops on roasting rack; cover with wax paper.
Microwave at High 5 minutes.
Rearrange chops.
Re-cover.
Reduce power to 50% (Medium).
Microwave 16 to 22 minutes, or until meat is no longer pink and internal temperature reaches 170°F., rearranging chops 2 or 3 times.
Let stand, covered, 5 minutes.
Chef
