Balsamic Pork Chops and Mushroom Stew
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
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
Brazilian Fish Stew – Moqueca
Main Dish
Sancocho – Meat and Vegetable Stew
Main Dish
Asopao de Pollo – Chicken Rice Gumbo
Main Dish
Bean and Beef Stew
Main Dish
Chicken Fricassee
Side Dish
Frijoles Charros – Cowboy Beans
Main Dish
Carne Guisada – Beef and Potato Stew
<p class="p1">Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.</p>
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Experience Your Favorite Plantains Like Never Before
Discover authentic plantain recipes enjoyed throughout Latin America and bring the flavors, traditions, and vibrant spirit of Latin cuisine to your table.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
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>
Reviews
Submit your review | |
