Savory Pork Chop and Potato Stew
Savory Pork Chop and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless pork chops, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper, freshly ground, plus more as needed
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 1 cup carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the cubed pork chops dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the pork on all sides until golden, about 3-4 minutes per batch. Remove the browned pork to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the cut potatoes, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
⏱️ 25 min
- 6
Return the browned pork to the pot. Stir to combine. Continue to simmer, covered, for another 20-25 minutes, or until the pork is fork-tender and the potatoes are easily pierced with a fork.
⏱️ 25 min
- 7
Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Pork Chop and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless pork chops, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper, freshly ground, plus more as needed
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 1 cup carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the cubed pork chops dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the pork on all sides until golden, about 3-4 minutes per batch. Remove the browned pork to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the cut potatoes, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
⏱️ 25 min - 6
Return the browned pork to the pot. Stir to combine. Continue to simmer, covered, for another 20-25 minutes, or until the pork is fork-tender and the potatoes are easily pierced with a fork.
⏱️ 25 min - 7
Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min