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Creamy Pork Stew

Creamy Pork Stew 

1 tablespoon Olive or Vegetable oil

1 tablespoon butter or margarine

2 teaspoons finely chopped garlic

1 8 oz. pkg. sliced fresh mushrooms

2 lb. pork boneless loin roast, cut into 1-inch pieces

3 ½ cups chicken broth

1 ½ cups frozen pearl onions

3 medium carrots, cut lengthwise in half, then cut into ¼-inch slices

2 medium potatoes, peeled and cut into chunks

1 teaspoon ground Thyme

1 teaspoon salt

1/8 teaspoon pepper

1 cup half & half

2 tablespoons corn starch

2 tablespoons cold water 

Heat oil and butter in a large pot over medium-high heat.  Cook garlic and mushrooms in oil mixture 5-6 minutes, stirring frequently, until mushrooms are softened.  

Stir in pork.  Cook 6-7 minutes, stirring frequently, until pork is lightly browned.  
Stir in broth, pearl onions, carrots, potatoes, ground thyme, salt and pepper.  Heat to boiling; reduce heat to medium-low.  Cover and cook 25-30 minutes, stirring occasionally, until pork is tender and no longer pink in center. 

In a small bowl, mix together corn starch and water and blend until smooth.  Stir into stew.  Stir in half & half.  Cook 6-8 minutes, stirring constantly, until hot and slightly thickened.  

Serves 6.

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