Pepper & Pineapple Pork Stew
This Hawaiian-inspired stew uses just a bit of cornstarch as a thickener. Sweet carrots, a seeded green pepper and the pineapple give this dish its appetizing color and flavor. Delicious over rice.
Serves: 4
Cook Time: 25 Minutes
Ingredients
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4 Smithfield Pork Chops (cut into 1-inch cubes)
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4 carrots sliced
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1/2 c. chicken broth
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3 T. teriyaki sauce
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1 T. cornstarch
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1 8-ounce can pineapple chunks in juice drained and juice reserved
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1 green bell pepper seeded & cut into 1-inch pieces
Steps
Brown pork cubes in hot skillet if desired (optional). Mix pork carrots broth and teriyaki in 3 1/2-quart slow cooker; cover and cook on low for 7-8 hours. Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.
Serving Suggestions
Serve with warm corn muffins.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
