Harvest Pork Stew Recipes

Steps:

• In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.

Steps:

• In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Steps:

• In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.

Steps:

• 1. Season pork w/ salt & pepper. Heat 4 TBS of oil in a dutch oven, med-high. Brown pork in batches until golden. Remove from pot.
• 2. Heat 2 TBS oilve oil or butter over low. Add onions, carrots, & apples, & cinnamon stick until softened, about 10 mins. Add garlic during last 3 mins (if using a whole clove, just add to broth when cooking for flavor). Stir in remaining ingredients ( including just a dash of nutmeg and bouquet garni if you are using) except peas. Return pork & juices to pan & stir well.
• 3. Bring to boil, then reduce heat & simmer, stirring often. Simmer until pork is very tender (I usually just cook it all day). During last half hour, add thawed peas (make sure to drain them of any moisture). Stir well. Add more salt & pepper to your liking.
• 4. Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)
• 5. Enjoy & eat til your belly is full!!!!

Steps:

• Cut cutlets into bite sized pieces.
• Put oil in skillet and heat till hot.
• Coat the meat with the flour, use more if necessary.
• Fry meat till done.
• In the mean time put the vegetable in the crock pot.
• Pour in the 1/2 cup chicken broth.
• Add the meat.
• Add the salt, thyme, and pepper.
• Toss to mix and cover.
• Cook on low for 5 to 6 hours.
• Pour the 1 cup broth into mixing cup.
• Add enough cornstarch to thicken broth to desired consistency.
• Pour over stew and mix well enough to coat with sauce.
• Sprinkle with parsley and serve.
• Adjust seasonings as desired.

Steps:

• Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
• TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
• FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
• Cover; cook on Low heat setting 7 to 9 hours.
• Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.