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Chunky Pork Stew

pork, stews

1 pound lean pork; cut into 1-inch cubes
1 tablespoons all purpose flour
1 tablespoon oil
1 onion; chopped
1 clove garlic; minced
2 carrots; sliced
1 stalk celery; sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/3 cups chicken stock
4 onions; quartered
2 potatoes; quartered
1 cup frozen peas
salt

Dust pork with 1 tablespoon flour. In heavy ovenproof skillet, heat 2 teaspoons oil over medium-high heat. Brown pork for 8 to 10 minutes; remove and set aside. To same skillet, add remaining oil, chopped onion, garlic, carrots, celery, thyme and pepper. Cover and cook over medium-low heat for 5 minutes or until softened and browned. Add stock, stirring to scrape up brown bits from bottom. Return pork to skillet and bake, covered, in 350 F oven for 20 minutes. Add onions and potatoes: bake for 20 minutes. Add peas, and remaining flour blended with one tablespoon of water. Bake for 10 minutes or until stew boils and thickens. Season if necessary. Total fat 40 g.

Contributor: Canadian Living Magazine (November, 1990)

Yield: 4 servings

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