Sweet Potato and Pork Stew
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 »
- 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
- 1. 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.
- 2. 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.
- 3. 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.
Sep 15, 2014
We did not care for this recipe at all. It sounded wonderful, but was pretty much tasteless. Will not make again.
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