Pork Stew Provencal Food

TUSCAN PORK STEW

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS

Steps:

• Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
• Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
• Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

PORK STEW PROVENCAL

Steps:

• Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker.
• Dissolved beef bouillon cubes or base in 3 cups warm water. Pour over ingredients already in cooker.
• Cook on low 8-10 hours or high 4-5 hours.
• Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix.
• Recover slow cooker. If cooking on low, switch to high. Cook for an additional 30 minutes to thicken.
• **Check the beef broth/bouillon for potential gluten-containing ingredients. If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat. If the source is outside the U.S. or Canada, assume the product contains wheat. Two cans of beef broth can be substituted for the water + beef bouillon/base. Add 1/2-1 tsp salt. Use 1/2 cup broth + 1/4 cup cornstarch to thicken.

PROVENCAL PORK STEW WITH FENNEL AND OLIVES

Steps:

• Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
• Spoon the fennel mixture into a bowl and put aside for now.
• Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
• Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
• Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
• Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
• Sprinkle with parsley and serve.

SAVORY PORK STEW

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

PORK CHOPS PROVENCAL

Steps:

• Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
• Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
• Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
• Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.

PORK STEW PROVENCAL RECIPE

Steps:

• Preheat the olive oil in the French Oven on very low heat for a few minutes. Lightly sauté the onions and garlic on medium heat for about 5 minutes (do not caramelize the onions). Rinse the pork chops in cold water and pat dry with a paper towel. Slice each pork chop from center to edge to prevent curling while cooking. Add pork chops, apple butter, tomatoes (with canned liquid), spices, and wine to French Oven. Cover and bring to a slow boil over medium heat. Gently stir in the vegetables and lay out the bacon strips in parallel on top of the stew. Cover the French Oven and bring it to a slow boil over medium heat. Reduce the heat to low and simmer for 3 hours (until the pork chops are almost falling apart and the potatoes start melting), stirring occasionally with a wooden or silicone spoon to avoid damaging the French Oven's enamel coating. Liquid will emerge from the meat and vegetables while cooking, so adding water should not be necessary.

ONE-POT PORK WITH ORANGE, OLIVES & BAY

Steps:

• Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
• Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
• Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
• When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.