Rosemary and Lemon Pork Stew Recipe #116382
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
by EdsGirlAngie
2 hours | 20 min prep
SERVES 3 -4
- 1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
- 1 1/2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 tablespoons olive oil
- 4 ounces trimmed and sliced portabella mushrooms
- 2 cups sliced onions
- 1 cup dry white wine
- 1/2 teaspoon dried basil
- 3/4 teaspoon ground coriander
- 3/4 teaspoon dried rosemary, crushed
- 2 tablespoons fresh lemon juice
- parsley or cilantro (to garnish)
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
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5 stars