Pork Stew is a super easy and totally cozy dinner. Made in the slow cooker or instant pot, this is packs in some serious flavor without all the hassle!
4-5boneless pork chops, trimmed and cut into 1 inch pieces
¼ cup flour(to cover meat- ONLY IF USING STOVETOP INSTRUCTIONS)
2canschicken broth
3Tablespoonswhite wine (optional)
½teaspoonkosher salt
¼teaspoonground pepper
¼teaspoondried thyme
4-6tablespooncorn starch
2-3Tablespoonswater
1cupfrozen peas
Instructions
Crockpot instructions
In crockpot combine carrots, celery, onion, garlic, pork chunks, broth, wine, salt pepper and thyme until well combined.
Cover and cook on low for 7 hours.
Towards the end of the cooking time, combine corn starch and water to make a slurry.
Stir slurry and peas into the crockpot. Taste for seasoning and adjust seasonings if needed.
Cover and increase the crockpot to high heat.
Cook for an additional 30 minutes to thicken. Serve immediately.
Instant Pot instructions
In Instant Pot combine onion, garlic, pork chunks, broth, wine, salt pepper and thyme until well combined.
Cover and cook on high pressure for 15 minutes with a 10 minute natural release.
Open the Instant Pot and add carrots and celery.
Cover and cook on high pressure for 5 minutes and end with a quick release.
Towards the end of the cooking time, combine corn starch and water to make a slurry.
Uncover and turn the Instant Pot to the Saute setting.
Add slurry and peas to the stew and simmer until stew has thickened and peas are tender. Taste for seasoning and adjust seasonings if needed. Serve immediately.
Stovetop instructions
Coat a thick-bottom pan with one tablespoon of olive oil and sweat out carrots, onions and garlic over medium heat for 5-10 minute or until they've softened a bit. Remove from pot and set aside.
While vegetables cook, sprinkle pork with salt and pepper and toss them in flour, leaving extra flour in the bowl once the pork is out. Whisk broth into remaining flour and set aside.
Once vegetables are out of the pan, add the other tablespoon of oil and sear pork chunks on each side. Be careful not to crowd the pan.
Once all pork is seared, add vegetables back into the pot and the chicken broth along with the peas, salt, pepper and thyme. Stir well and raise the heat a bit to bring to a boil. Once it's boiling, reduce the heat and simmer for an hour on low heat, stirring periodically.
In the last 10 minutes of that hour, mix a little more flour with a small amount of water (a slurry) and stir into the stew to thicken. Serve immediately.