Balsamic Pork Chops and Mushroom Stew

Name: Balsamic Pork Chops and Mushroom Stew
Prep time: 15M
Total time: 255M
Yield: 6 Servings
Ingredients: 6 bone-in pork chops (about 2 ½ lb.); 1 lb. mixed sliced mushrooms; 2 lbs. baby potatoes; 1 lb. carrots, peeled and cut into 1-inch chunks; 1 onion, chopped; 1 cup reduced-sodium chicken broth; 2 tbsp. GOYA® Brown Sugar Cane - Panela; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 4 tsp. GOYA® Minced Garlic; ¼ cup GOYA® Balsamic Vinegar; 1 tbsp. finely chopped fresh tarragon; ¼ tsp. GOYA® Crushed Red Peppers

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

Total Time

255m

Prep Time:15m

Yields:6 Servings

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Ingredients

bone-in pork chops (about 2 ½ lb.)

1 lb.

mixed sliced mushrooms

2 lbs.

baby potatoes

1 lb.

carrots, peeled and cut into 1-inch chunks

onion, chopped

1 cup

reduced-sodium chicken broth

2 tbsp.

GOYA® Brown Sugar Cane – Piloncillo

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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4 tsp.

GOYA® Minced Garlic

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¼ cup

GOYA® Balsamic Vinegar

1 tbsp.

finely chopped fresh tarragon

¼ tsp.

GOYA® Crushed Red Peppers

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Directions

Kitchen View

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.

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

Products in this Recipe

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Brown Sugar Cane – Piloncillo

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Find in-store

Extra Virgin Olive Oil

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Adobo All-Purpose Seasoning with Pepper

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Minced Garlic

Balsamic Vinegar

Crushed Red Peppers

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

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