---

---

---

USA Pork Stew
 

4 center-cut pork chops (about 2 lb. total)  ½ t salt  ½ t black pepper  2 T all-purpose flour  2 T peanut oil  2/3 cup chicken broth  ½ t dried marjoram  2 bay leaves  4 small sweet potatoes (about 1¼ lb. total), peeled and cut into 2-inch pieces 2 medium turnips (about ½ pound), peeled and quartered  2 small Golden Delicious apples, peeled, cored and quartered  2 T cider vinegar  Heat oven to 375º F. Season pork chops with salt and pepper. Coat chops with half of flour. Heat oil in a large flameproof casserole or Dutch oven over medium heat. Working in batches if necessary, add pork chops and brown well on both sides, 6 to 8 minutes. Pour off fat from pan. Add broth, marjoram, bay leaves, sweet potatoes and turnips to casserole. Bring to simmering. Cover. Bake in heated 375º F. oven for 30 minutes. Add apples. Cover and bake 20 minutes or until pork and potatoes are tender. With a slotted spoon, remove pork, potatoes, turnips, and apples from casserole to a serving dish; keep warm. Discard bay leaves. Stir together vinegar and remaining flour in a small bowl. Stir into juices in pan. Bring to boiling. Reduce heat; simmer, whisking occasionally, about 5 minutes or until thickened. Pour over pork and vegetables. Servings: 4

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.