AUTUMN RUSTIC PORK STEW

AUTUMN RUSTIC PORK STEW image

Yield Serves 4 , easily expanded to your needs

Number Of Ingredients 11

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Serves 4 but easy to adjust to your needs. It is a very flexible recipe.
1 1/2 lbs Thick cut boneless pork loin chops cut into one inch cubes - adjust for number of people you are serving
1 large sweet onion(or white onion if not available)
3 large cloves garlic
1 1/2 cups chopped fresh end of summer or canned tomatoes drained of their juices
1/3 cup olive oil
1 heaping tsp cumin
1 heaping tsp spainish paprika
1 tsp ground fennel seed
salt and pepper to taste
1 cup full bodied red wine

Steps:

Use a skillet large enough to accomodate all ingrediants. Put olive oil in skillet and turn heat to medium high. Add onions and sautee until soft. Add garlic and sautee two minutes. Add tomatoes,spices,salt and pepper and turn heat to high. Stir and add a bit more oil if sticking is a problem. Sautee until the oil collects at the outer edges of the skillet -10 minutes or so. Turn heat down to medium and add pork. Shake skillet to coat the pork and cover for 5 minutes. Remove lid,turn heat to high and add the wine as you stir and deglaze the bits in the skillet,cook wine off for 2 minutes. Turn heat down and cover for 2-5 minutes. Pork cooks very quickly so test a piece, as the last minutes of cooking are dependent on the thickness of the pork you are using.Taste and adjust for salt and pepper. *Note: you can pull the skillet off of the warm burner and let this sit and quickly reheat it when ready to eat. This allows the flavors to penetrate the meat and settle. This recipe is delicious with whole pork loin chops and even pork chops for a different presentation.