Best Pork Stew Provencal Recipes

Provencal Pork Stew With Fennel and Olives image

Provided by A la Carte

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil, divided
4 cups sliced fennel bulbs (about 2 large bulbs)
3 cups sliced onions (about 3 small)
8 garlic cloves, minced
1/3 cup flour (I omitted this for dietary purposes)
2 lbs pork tenderloin, trimmed and cut into bite sized pieces
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 cup dry white wine
1 cup chicken broth
1 tablespoon herbes de provence
3 (14 1/2 ounce) cans tomatoes, undrained
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted
fresh parsley, chopped

Steps:

Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
Spoon the fennel mixture into a bowl and put aside for now.
Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2

Pork Stew Provencal Recipe image

Provided by bobcat

Number Of Ingredients 14

3 tbsp olive oil
1 large chopped onion
4 ‐6 cloves of minced garlic
4 pork chops (1‐2 lbs, ½ inches thick)
4 tbsp apple butter
1 can diced stewed tomatoes (16 oz.)
1 tsp salt
¾ tsp ground black pepper
¾ tsp crushed thyme
1 cup Chardonnay
5 medium potatoes (peeled and ¾‐inch diced)
4 carrots (peeled and cut into small pieces)
3 stalks of celery (cut into small pieces)
4 strips of lean smoked bacon

Steps:

Preheat the olive oil in the French Oven on very low heat for a few minutes. Lightly sauté the onions and garlic on medium heat for about 5 minutes (do not caramelize the onions). Rinse the pork chops in cold water and pat dry with a paper towel. Slice each pork chop from center to edge to prevent curling while cooking. Add pork chops, apple butter, tomatoes (with canned liquid), spices, and wine to French Oven. Cover and bring to a slow boil over medium heat. Gently stir in the vegetables and lay out the bacon strips in parallel on top of the stew. Cover the French Oven and bring it to a slow boil over medium heat. Reduce the heat to low and simmer for 3 hours (until the pork chops are almost falling apart and the potatoes start melting), stirring occasionally with a wooden or silicone spoon to avoid damaging the French Oven's enamel coating. Liquid will emerge from the meat and vegetables while cooking, so adding water should not be necessary.