Sweet Potato and Pork Stew
Servings 6 to 8
Ingredients
- 2 lbs. pork boneless, trimmed and cut into 1-inch cubes
- 3 tbs. Dijon mustard
- 1/2 cup all-purpose flour
- 3 tbs. brown sugar
- 2 cloves garlic minced
- 3 tbs. vegetable oil
- 2 1/3 cups chicken broth
- 4 to 5 small onions quartered
- 2 medium sweet potatoes peeled, and cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup parsley minced, fresh
Instructions
- In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
- In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley. Yield: 2 servings.
Notes
Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite! Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast.