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Lemon Herb Mediterranean Pork Stew with Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless pork cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • Zest and juice of 2 lemons
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes total.
  • Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Pour in the chicken broth. Add the lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Stir to combine.
  • Bring the mixture to a gentle simmer. Cover and cook for 25 minutes, stirring once or twice, until the pork is tender.
  • Stir in the Kalamata olives and cook uncovered for 5 more minutes to warm them through.
  • Remove from heat and sprinkle with the chopped fresh parsley before serving.

Notes

Simmer the stew gently after adding the broth so the pork stays tender instead of tough. Taste the broth near the end and add a little more lemon juice if you want extra brightness. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch Oven, Cutting Board, Knife