Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, cut into 3/4 inch cubes 2 teaspoons olive oil

  2. 1/3 cup all-purpose flour

  3. 2 (14 1/2-ounce) cans beef broth

  4. 1 (14 1/2-ounce) can diced tomatoes with garlic and onion

  5. 3 bay leaves

  6. 1 teaspoon dried marjoram

  7. 1/2 teaspoon hot pepper sauce

  8. 1/4 teaspoon salt

  9. 8 small new potatoes, quartered

  10. 1 (16-ounce) package baby-cut carrots

  11. 1 (16-ounce) package small frozen pearl onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, heat oil; add the pork, half at a time, and cook for about 2 to 3 minutes or until browned. Remove pork from skillet, reserving drippings.

  2. Transfer pork to a 4-quart casserole. Over medium heat, stir the flour into the drippings; stir in broth, tomatoes, bay leaves, marjoram, hot pepper sauce and salt. Simmer and stir until thickened and bubbly.

  3. Stir the tomato mixture into the pork. Add the potatoes, carrots and onions. Bake, covered, for about 60 minutes or until carrots are crisp-tender, stirring occasionally. Remove bay leaves. To serve, ladle into soup bowls.


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