Balsamic Pork Chops and Mushroom Stew
<p class="p1">Sweet and sour, this tasty slow cooker stew gets a fresh and spicy hit with fresh tarragon Crushed Red Peppers.</p>
Total Time
255m
Prep Time:15m
Yields:6 Servings
Ingredients
6
<p class="p1">bone-in pork chops (about 2 <span>½</span> lb.)</p>
1 lb.
<p class="p1">mixed sliced mushrooms</p>
2 lbs.
<p class="p1">baby potatoes</p>
1 lb.
<p class="p1">carrots, peeled and cut into 1-inch chunks</p>
1
<p class="p1">onion, chopped</p>
1 cup
<p class="p1">reduced-sodium chicken broth</p>
2 tbsp.
4 tsp.
¼ cup
1 tbsp.
<p class="p1">finely chopped fresh tarragon</p>
¼ tsp.
Directions
Step 1
<p>In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.</p>
Step 2
<p>Cover and cook on High for about 4 hours or until pork and vegetables are tender. Add balsamic vinegar in last 15 minutes of cooking. Garnish with tarragon and crushed red peppers<span class="s1">.</span></p>
Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.
Main Dish
Sancocho – Meat and Vegetable Stew
Main Dish
Feijoada – Brazilian Meat and Bean Stew
<p class="p1">Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.</p>
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Balsamic Pork Chops and Mushroom Stew
Prep Time: 15m
Total time: 255m
Yields: 6 Servings
<p class="p1">Sweet and sour, this tasty slow cooker stew gets a fresh and spicy hit with fresh tarragon Crushed Red Peppers.</p>
Ingredients
6
<p class="p1">bone-in pork chops (about 2 <span>½</span> lb.)</p>
1 lb.
<p class="p1">mixed sliced mushrooms</p>
2 lbs.
<p class="p1">baby potatoes</p>
1 lb.
<p class="p1">carrots, peeled and cut into 1-inch chunks</p>
1
<p class="p1">onion, chopped</p>
1 cup
<p class="p1">reduced-sodium chicken broth</p>
2 tbsp.
4 tsp.
¼ cup
1 tbsp.
<p class="p1">finely chopped fresh tarragon</p>
¼ tsp.
Directions
Step 1
<p>In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.</p>
Step 2
<p>Cover and cook on High for about 4 hours or until pork and vegetables are tender. Add balsamic vinegar in last 15 minutes of cooking. Garnish with tarragon and crushed red peppers<span class="s1">.</span></p>
