Pepper Pork Stew
Pepper Pork Stew is a delicious dish, perfect for cooler weather, or any time you want a soup or stew. The sauteed onion and garlic, along with our Mediterranean Seasoning Blend, gives you a very savory flavor to compliment the simmered pork. It is Salt-Free so you can add salt according to your taste. For the meat, we like to use cubed pork tenderloin roast. It’s a more tender cut and cooks faster than other stew cuts. Cabbage goes so well with pork dishes, and in this recipe it adds an extra layer of flavor.
This Pepper Pork Stew is a meal itself, but we still like to add a side dish, such as carrots, or maybe some roasted seasonal vegetables. You can also serve this dish over rice or garlic smashed potatoes as some do with their stews.
1 Tablespoon Vegetable Oil
2 Pounds Pork Tenderloin Roast or Center Cut Pork Chops, Cut Into ¾” Cubes
4 Teaspoons Kosher Salt, Divided
2 Teaspoon Freshly Ground Black Pepper, Divided
4 Garlic Cloves Peeled & Crushed
1 Large Yellow or White Onion, Coarsely Chopped
4 Cups Low-Sodium Chicken Broth
1 Tablespoon Sheffield Mediterranean Seasoning
½ Large or 1 Medium Head of Cabbage, Coarsely Sliced or Shredded
In a large, heavy stock pot, or Dutch oven, heat the oil over medium-high heat. Add the pork cubes in two batches. Season with half the salt and pepper, and brown 5 to 7 minutes, stirring frequently so the pork cubes brown and not burn. Turn down the heat to medium and transfer to a bowl leaving the liquid in the pot.
Add the onion and garlic to the pot. Add the other half of the salt and pepper. Stir frequently and cook about 5 to 7 minutes until the onion is translucent. Add 2 cups of the chicken broth and scrape up any brown bits. Add the browned pork back to the pot, along with the Mediterranean Seasoning and the other 2 cups of broth. Bring to a boil, reduce to a simmer and add the cabbage. Cook another 10 minutes, or until the cabbage is tender. Adjust salt and pepper to taste. Serve with your side dish. Enjoy.