Balsamic Pork Chops and Mushroom Stew

Balsamic Pork Chops and Mushroom Stew
Balsamic Pork Chops and Mushroom Stew

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Prep time


Total time

4h 15m




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La Cocina Goya

Quick Vegetarian Quesadillas

Sweet and sour, this tasty slow cooker stew gets a fresh and spicy hit with fresh tarragon Crushed Red Peppers.


  • Ingredients
  • Directions


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bone-in pork chops (about 2 ½ lb.)

1 lb.

mixed sliced mushrooms

2 lb.

baby potatoes

1 lb.

carrots, peeled and cut into 1-inch chunks


onion, chopped

1 cup

reduced-sodium chicken broth

2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

finely chopped fresh tarragon

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.

Step 2

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.

Tip by La Cocina Goya

Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.

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