Pork & Vegetable Stew Recipe
Ingredients:
1/2 tsp of salt
2 Tbsps of olive oil
1/2 tsp of pepper (black); ground fresh
4 pcs porkchops (boneless, 1.5 lbs in all); diced into 3/4-inch cubes
1/2 of onion (small); chopped
3 Tbsps of Baking Mix (Atkins)
1 pc zucchini (medium); cut to half lengthwise & sliced into 1/2-inch slices
2 celery stalks; sliced thinly
1/2 pc of sweet pepper (green, medium); chopped
A tsp of basil (dried)
2 cloves of garlic; chopped finely
1 c of tomatoes; diced
1/2 tsp of oregano (dried)
Instructions:
Combine baking mix, pepper along w/ salt inside a clear bag. Then, add the pieces of pork and then shake bag for coating. Set it aside. Meanwhile, heat the oil into a dutch-oven or big saucepot on medium-high heat.
Then add pepper, onion and celery then cook for 5 mins ’til softened. Next, transfer vegetables into a separate bowl and wipe saucepot out. Heat the remaining 1 Tbsp oil and brown all the sides of the pork.
Mix in basil, tomatoes, zucchini, onion mix and oregano. Bring mixture to boil. Lower the heat and cover pan. Simmer for 10 mins while occasionally stirring ’til pork becomes tender. Serves 4; each containing 7.5 g of Carbs, 2.5 g of Fiber, 16 g of Fat, 356 Calories and Net Carbohydrate content of 5 g.
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