Rosemary and Lemon Pork Stew

środa, 29 stycznia 2014

Rosemary and Lemon Pork Stew

Time: 1 hrs 50 mins

Ingredients

  • 1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 1/2 tablespoons olive oil
  • 4 ounces trimmed and sliced portabella mushrooms
  • 2 cups sliced onions
  • 1 cup dry white wine
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon dried rosemary, crushed
  • 2 tablespoons fresh lemon juice
  • parsley or cilantro (to garnish)

Directions

  • 1 Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  • 2 Add portabella mushrooms and sliced onion and saute for 5 more minutes
  • 3 Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  • 4 Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  • 5 Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

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