I’m not sure if you’ve noticed, but winter recipes (soup, stew, chili, things you eat from a bowl) are kind of my jam. I love having protein, veggies and carbs all in one dish. Not to mention the comfort factor of eating something hot from a bowl on a cold night.
Sometimes, I even make appetizers and dessert to go with my simple, one dish meal and everyone is happy and full and perfect.
And then sometimes it’s Friday night and the thing I had planned for dinner requires all the ingredients I forgot to buy or couldn’t buy at the grocery store this week. Gah!
The latter actually happened to me just last week. A cold front blew in so I planned to make Puerto Rican stew. Plans are great, aren’t they? Except for when you make a mental note but don’t actually remember to buy the ingredients. This left me with two options: 1. Blow off cooking stew and just bake the pork chops or 2. Make something up and hope it turned out stew-ish.
Guess what? I went with #2 and pulled it off! Innovation for the win!
Below is my recipe for Friday Night Pork Stew. It’s a one-pot wonder, as I like to call it, because aside from my cutting board and knife, one pot is all you’ll need to clean after dinner and that right there is a miracle and a gift and all the good things in life coming together.
Too much? Oh well, here is my recipe for Friday Night Pork Stew:
- Heat 2 Tbsp coconut oil in a large pot. I use my enameled cast iron Dutch oven. When the oil is hot, add the pork chops and cook on both sides until cooked through and caramelized. Remove the meat to a plate or cutting board.
- Add more oil, if needed, then add onion. Sautee about five minutes then add minced garlic. Cook 2 more minutes then add tomatoes and mixed vegetables.
- Add chicken broth and bring to a boil. While the veggie mixture is heating up, cut up the pork and add it back to the pot.
- Simmer on medium low, partially covered, for 1½ hours.
- Add diced potatoes (and water, if broth has cooked off and is below the meat and vegetables) and cook on medium for 30 minutes longer.
- Serve hot and enjoy! This recipe also makes for great lunch leftovers later in the week!
*Note that this recipe is gluten and dairy free.
| Prep Time | 15 minutes |
| Cook Time | 1.5 hours |
| Servings |
people
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- 2 lbs Boneless pork chops
- 2 Tbsp coconut oil
- Salt and pepper to taste
- 1 tsp basil dried
- 1 tsp parsley dried
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 14oz can diced tomatoes
- 4 small to medium Yukon gold potatoes cubed
- 32 oz chicken broth
- 1 10oz bag frozen mixed vegetables
Ingredients
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- Heat 2 Tbsp coconut oil in a large pot. I use my enameled cast iron Dutch oven. When the oil is hot, add the pork chops and cook on both sides until cooked through and caramelized. Remove the meat to a plate or cutting board.
- Add more oil, if needed, then add onion. Sautee about five minutes then add minced garlic. Cook 2 more minutes then add tomatoes and mixed vegetables.
- Add chicken broth and bring to a boil. While the veggie mixture is heating up, cut up the pork and add it back to the pot.
- Simmer on medium low, partially covered, for 1½ hours.
- Add diced potatoes (and water, if broth has cooked off and is below the meat and vegetables) and cook on medium for 30 minutes longer.
- Serve hot and enjoy! This recipe also makes for great lunch leftovers later in the week!
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