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| Pork and Zucchini Stew |
| Serves:6 |
Ingredients:
1 1/2 pounds boneless center cut pork chops, cut into 1 inch cubes
3 tablespoons flour
1/2 teaspoon garlic salt
Salt and pepper
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 medium onion, chopped
1 green bell pepper, chopped
1 (8 -ounce) container sliced mushrooms
2 (14.5 - ounce) cans stewed tomatoes, with juice
2 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
24 ounces fingerling potatoes, scrubbed
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
1/4 cup grated Parmesan cheese (optional)
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Preparation:
Combine flour, garlic salt, salt and pepper in a bag. Pat pork cubes dry and add to flour mixture to coat. Heat 1 tablespoon olive oil over medium-high heat in a large, heavy pot; brown pork (in batches, if necessary), removing it to a side plate as it browns. Add remaining oil, onion and peppers to pot and cook, stirring 2 to 3 minutes. Add mushrooms and cook, stirring, until mushrooms start to soften, about 3 minutes more. Return meat to pan; add tomatoes, seasonings and potatoes. Cover pan, bring to a simmer, reduce heat and cook 15 minutes. Add zucchini and simmer, covered until pork and potatoes are tender, about 15 to 20 more minutes. Serve in soup bowls, sprinkle with Parmesan cheese if desired.
Per Serving: 340 Calories (30.4% from fat); 12g Fat (3g Sat, 6g Mono, 1g Poly); 27g Protein; 33g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol; 246mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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