tasty pork and vegetable stew

My wife & I made this fresh and healthy stew for dinner last week. Preparation took a little more time and effort than I would normally prefer, but the end result was awesome - absolutely delicious, and it made enough to serve a great meal and a couple days' worth of leftovers!

Pictured here as leftovers, because I rarely remember to take pictures while cooking!

Ingredients List

• 2 lbs boneless pork chops
• 3 large russet potatoes
• 3 bell peppers of different colors. (we used red, yellow, and orange.)
• 6 stalks of celery
• 3 large carrots
• 1/2 yellow onion (you can use more; I don't really love onions tho.)
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/3 cup Worcestershire
• 1 tsp garlic powder
• 1 tsp lemon pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 can (14 oz) low sodium chicken broth
• 1 cup water
• vegetable oil

Preparation

• Cube the pork into bite-sized pieces
• Peel and cube the potatoes into similar sized pieces.
• Mix the sauces and spices into a bowl and stir until well mixed.
• Brown the pork in a large pot, with a little bit of oil; set aside once browned.
• Brown the potatoes in the same pot until they're just a little bit crispy on the outside.
• While the potatoes are browning, slice the vegetables into bite-sized pieces.
• When the potatoes get a bit crispy, toss the vegetables into the pot with the potatoes. Add another splash of oil if needed.
• Cook the vegetables for 5-8 minutes or until they start to get soft.
• Add the pork and sauces to the pot with the vegetables. Bring it all to a boil, then let it simmer for 45 minutes, stirring occasionally.

Serving and Nutritional Information

• Makes 8 servings
• 378 calories per serving (estimated using the LoseIt app)
• Protein - Carbs - Fat Breakdown: Yes, it has all of them. I don't keep track of how many grams of each I eat; I'm more concerned about eating reasonably sized portions of real food, and this definitely fits that bill.
• Total cost: approx $20, depending on the varying prices of the ingredients and how much of the sauces and spices you already have on hand..

Let me know what you think if you try this one, or if you have a different recipe you'd like to share. Otherwise, happy eating!

- Chris Butterworth

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