Friday, October 30, 2015

Kind of a Copy Cat Pork Recipe.

One of my coworkers decided to give me a sample of a crock pot pork stew his wife had made.  It was pretty good and I asked for the recipe, so I could give it a try; didn't get it though.  Anyway, I was trying to decide what to make for dinner one day and boneless pork loin chops were in the freezer.  Now the question was, how to prepare them?  I remembered the stew, so figured I'd attempt to recreate it by thinking about the ingredients I'd seen and tasted.  While my coworker's wife had used a pork roast, I was using the pork chops instead.

I thought it came out pretty well, but my husband was going to be the real taste tester as he is not a real fan of pork.  He loved it!  So here's my sort of copy cat version of the stew; working off memory instead of a real recipe.

Pork Chop Stew


6 (2 lbs.) boneless pork loin chops
5 small potatoes, peeled, cubed and parboiled
1 medium onion, chopped
½ tsp. ground black pepper
2 tsp. chili powder
½ tsp. garlic powder
2 cups red kidney beans, soaked overnight, drained and rinsed
5 plum (Roma) tomatoes, chopped
2 Tbsp. flour
2 cups beef broth


Spray a 4 quart crock pot dish with nonstick cooking spray.  Begin placing layers of ingredients inside:  pork chops; potatoes and onion mixed together; sprinkle spices evenly; kidney beans; tomatoes.


In a small bowl, whisk flour into the beef broth to create a slurry; pour over all ingredients in the crock pot dish.  Cover, set on low and cook for 6-8 hours; potatoes, beans and pork should be fork tender.

Makes six servings.

Mary Cokenour

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