Pork Chop Stew Recipe

A close up image of the side of a blue bowl of pork stew and mashed potatoes.

Pork chop stew is a super easy and totally cozy dinner. Made on the stovetop or in the slow cooker or Instant Pot, it packs in some serious flavor without any hassle. Comforting and hearty, it's perfect for dinner!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 94kcal

Author Jessy Freimann

Equipment

Ingredients

2 Tablespoons olive oil Only if making on the stovetop
3 large carrots, sliced
2 ribs celery, sliced
1 onion, diced
3 cloves garlic, minced
4-5 boneless pork chops, trimmed and cut into 1 inch pieces
2 cans chicken broth
3 Tablespoons white wine (optional)
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon dried thyme
4-6 tablespoon corn starch
2-3 Tablespoons water
1 cup frozen 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.
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 cornstarch with a small amount of water (a slurry) and stir into the stew to thicken. Serve immediately.

Video

Notes

Cut with care. I try not to cut the vegetables too small as they will break down as they cook.

For the slow cooker pork stew- Remember to add the peas and slurry during the last 30 minutes of cooking and increase the heat to High.

For the Instant Pot- Don't skip that Sauté setting finish once the stew is done cooking and de-pressurizing. It's essential for thickening!

Natural release- Do a 10-minute natural release in the IP to help tenderize the meat even further.

Sear the pork chunks before placing them in the slow cooker for even more flavor. If you're using your Instant Pot, you can do this on the Sauté setting! This is optional but never a bad idea.

Ingredients to prep ahead- Slice, dice, mince, and chop the vegetables, onion and pork before you get started.

Leftovers and storage- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second bursts, or heat gently over medium-low on the stovetop until warmed through.

Nutrition