Veggie Pork Saute 5 tablespoons all-purpose flour, divided 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound boneless pork, cubed 5 tablespoons butter, divided 1 tablespoon olive oil 1 medium onion, halved and sliced 2 celery ribs, sliced 1/2 cup sliced fresh mushrooms 1 medium zucchini, halved and sliced 1 medium tomato, diced 1-1/2 cups chicken broth Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Veggie Pork Saute cont. 1 tablespoon balsamic vinegar Hot cooked rice In a large resealable plastic bag, combine 3 tablespoons flour, Italian seasoning, salt and pepper. Add pork; seal bag and shake to coat. In a large skillet over medium-high heat, brown pork in 3 tablespoons butter and oil; remove and keep warm. In the same skillet, saute the onion, celery and mushrooms in remaining butter for 5 minutes. Add pork and zucchini; saute until meat juices run clear and vegetables are tender. Stir in the tomato. Place the remaining flour in a small bowl; stir in the broth and vinegar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Veggie Pork Saute or until thickened. Serve with rice. Yield: 4 servings. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008