Sweet Potato and Pork Stew

Name: Sweet Potato and Pork Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings.
Ingredients: 3/4 pound pork chop suey meat; 1 tablespoon Dijon mustard; 3 tablespoons all-purpose flour; 1 tablespoon brown sugar; 1 small garlic clove, minced; 1 tablespoon canola oil; 1 cup chicken broth; 1 small onion, quartered; 1 medium sweet potato, peeled and cubed; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon minced fresh parsley

Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite! Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast. More Sweet Potato Recipes »

Ingredients

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 small garlic clove, minced
1 tablespoon canola oil
1 cup chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Directions

In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.

Originally published as Sweet Potato Pork Stew in Cooking for 2 Fall 2007