Ingredients Jump to Instructions ↓

  1. 3 boneless pork chops, cut into 3/4-inch cubes

  2. 3 tablespoons all-purpose flour

  3. 1/2 teaspoon garlic salt

  4. 1/2 teaspoon pepper

  5. 1 tablespoon vegetable oil

  6. 1 medium onion, chopped

  7. 1 green pepper, chopped

  8. 4 cups sliced fresh mushrooms

  9. 2 (14 1/2-ounce) cans stewed tomatoes, undrained

  10. 2 medium zucchini, halved lengthwise and sliced 1/2-inch thick

  11. 2 teaspoons dried dried basil, crushed

  12. 1 teaspoon dried oregano, crushed

  13. 1/3 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2 to 3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.


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