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Pork & Vegetable Stew
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Here's a stew that tastes as though it simmered for hours--in a flash! The secret? Tender pork chops cut down on cooking time.
3 tablespoons Atkins Bake Mix
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork chops (about 1-1/2 pounds total), cut into 3/4" cubes
2 tablespoons olive oil, divided
1/2 small onion, chopped
2 stalks celery, thinly sliced
1/2 medium green bell pepper, chopped
2 garlic cloves, finely chopped
1 medium zucchini, halved lengthwise and cut into 1/2" slices
1 cup diced tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Combine bake mix, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
Heat oil in a large saucepot or Dutch oven over medium heat. Add onion, celery and green pepper and cook 5 minutes, until vegetables are softened. Transfer to a bowl.
Wipe out Dutch oven and heat remaining tablespoon of oil. Brown pork on all sides. Stir in zucchini, tomatoes, basil, oregano and onion mixture. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally, until pork is tender.
Servings: 4
Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2.5 grams
Fat: 16 grams
Calories: 356
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