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Slow-Cooked Lemon 'n' Thyme Pork Stew
DVO Recipe Center
Makes: 4 Servings


1 tablespoon olive oil
2 pounds boneless pork loin, with fat trimmed, cut into 1-inch cubes
3 cups chicken broth
2 large potatoes, peeled, cubed
4 parsnips, peeled, cut into 1-inch pieces
1 large red onion, coarsely chopped
2 ribs celery, coarsely chopped
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
1/4 cup flour
1 (10-oz) package frozen French-style green beans

Coat 4-6 quart slow cooker with nonstick cooking spray. Heat the oil in a nonstick skillet. Brown the pork in the oil in batches. Place browned meat in slow cooker. Add 1 cup broth to skillet. Bring to a simmer, scraping off browned bits. Pour over meat. Add remaining 2 cups broth, vegetables, thyme, lemon rind and juice, salt and pepper. Stir to mix.

Cover and cook on LOW 8-10 hours or until meat and vegetables are tender. Fifteen minutes before serving, whisk water and flour together to form a paste. Pour into stew to thicken it. Add the green beans. Turn cooker to HIGH and cook for 15 minutes.



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