Rustic Rosemary Garlic Pork Chop Stew with Baby Potatoes
Equipment
- Large pot
- Wooden spoon
- Meat thermometer
Ingredients
- 4 boneless pork chops (about 1.5 pounds total)
- 1 pound baby potatoes, halved
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 medium onion, diced
- 3 carrots, sliced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until lightly browned. Remove the chops and set them aside.
- Add the diced onion to the same pot and cook for 3 minutes until softened. Stir in the minced garlic and rosemary sprigs and cook for 1 minute more.
- Add the sliced carrots and halved baby potatoes. Pour in the chicken broth and bring the mixture to a simmer.
- Return the pork chops to the pot. Cover and simmer for 25 minutes until the potatoes are tender and the pork reaches an internal temperature of 145 degrees.
- Remove the rosemary sprigs before serving. Taste and adjust salt and pepper if needed.
Notes
Sear the pork well at the start to build flavor in the broth. Halve the baby potatoes so they cook evenly with the carrots. If the stew thickens too much during simmering, add a splash of extra broth. Leftovers reheat gently on the stove without drying out the pork.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Meat thermometer
Cuisine: American
Equipment: Large pot, Wooden spoon, Meat thermometer