Pork Chop Stew/ Fried Pork with Green Chili

Instructions:
Prepare the Pork Chops:
Season the pork chops with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Brown the pork chops on both sides, about 3-4 minutes per side. Remove the pork chops from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Add Vegetables:
Add the carrots, celery, potatoes, bell pepper, and green beans to the pot. Stir well to combine with the onions and garlic.
Deglaze and Add Liquid:
Add the can of diced tomatoes (with juices) and stir, scraping the bottom of the pot to release any browned bits.
Pour in the chicken or vegetable broth.
Season and Simmer:
Stir in the dried thyme, dried rosemary, bay leaf, tomato paste, and Worcestershire sauce if using.
Return the browned pork chops to the pot, nestling them into the stew.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for about 45-60 minutes, or until the pork chops are tender and the vegetables are cooked through.
Adjust Seasoning:
Taste the stew and adjust the seasoning with salt and pepper as needed.
If the stew is too thick, add more broth or water to reach your desired consistency.
Serve:
Remove the bay leaf before serving.
Serve the stew hot, garnished with freshly chopped parsley.
Tips:
Meat Variations: You can substitute the pork chops with pork shoulder or pork stew meat if preferred.
Vegetable Variations: Feel free to add other vegetables like peas, corn, or mushrooms.
Thickening the Stew: If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew in the last 10 minutes of cooking.
Enjoy your hearty and comforting Pork Chop Stew!
Voice over was made with AI