Pork and Zucchini Stew

Ingredients

• 3 boneless pork chops, cut into 3/4-inch cubes
• 3 tablespoons flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 4 cups fresh mushrooms, sliced
• 2 14 1/2-oz cans stewed tomatoes, undrained
• 2 medium zucchini, halved lengthwis & sliced 1/2-inch thick
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/3 cup Parmesan cheese, grated

Directions

1. In a plastic or paper bag combine flour, garlic salt and pepper.
2. Add pork cubes; shake until coated with flour mixture. Set aside.
3. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown.
4. Add pork, cook and stir for 2-3 minutes or until browned.
5. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally.
6. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

Recipe Yield: Yield: 6 servings.

Source: NPB
Recipe and image appear courtesy of the National Pork Board.