Lemon and Thyme Pork Stew
This stew of braised pork and vegetables with a hint of lemon makes for a delicious supper. Lemon and thyme pork stew needs only a tossed green salad and some crisp, crusty bread as accompaniments.
Preparation time: 25 minutes
Cooking time: 8 to 10 hours on Low
Yield: 4 servings
2 pounds boneless pork loin
2 large potatoes
1 large red onion
2 stalks celery
1 tablespoon olive oil
3 cups chicken broth
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
1/4 cup flour
1 package (10 ounces) frozen French-style green beans
Trim the pork loin of all visible fat and cut it into 1-inch cubes.
Peel and cube the potatoes.
Peel the parsnips and cut them into 1-inch pieces.
Coarsely chop the onion and celery.
Zest the lemon and then juice it.
Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Brown the pork in batches.
Be sure to leave some room between each piece of pork while browning, and avoid overloading the pan during this step. Otherwise, the meat will steam instead of brown.
Place the browned pork in the slow cooker.
Add 1 cup of the broth to the skillet.
Bring to a simmer and scrape off any browned particles on the skillet.
Pour the broth over the meat in the slow cooker.
Add 1 teaspoon lemon rind, 1 tablespoon lemon juice, the remaining 2 cups broth, the potatoes, parsnips, onion, celery, thyme, salt, and pepper to the slow cooker.
Cover and cook on Low for 8 to 10 hours, or until the meat and vegetables are tender.
Whisk the flour and water together in a small bowl.
Stir the flour mixture into the slow cooker.
Add the green beans.
Cook on High for 15 minutes.
Per serving: Calories 175 (From fat 135); Fat 19g (Saturated 5.5g); Cholesterol 125g; Sodium 960mg; Carbohydrate 42g (Dietary fiber 6g); Protein 58g.