Whenever I am in no mood to stay in the kitchen and cook, I plug in my slow cooker and leave it to cook for me. It’s usually a comfort food recipe and this time it’s a pork stew I really enjoy with polenta or fresh pasta, whichever it’s most handy at that time.
Nutrition stats: 375kcal / 6.5g carbs / 23g fat / 29g protein
Slow cooked pork stew
Servings: 4
Calories: 375kcal
Equipment
- Slow cooker
Ingredients
- 500 g pork chops boneless
- 500 g brown button mushrooms
- 150 g low fat sour cream 15%
- 100 ml low fat heavy cream 15%
- 1 medium red onion
- 1 large garlic clove
- 2 tbsp corn starch
- 2 tbsp olive oil
- 1 cube mushroom stock
- 1 tbsp fresh dill chopped
- ½ tsp paprika
- salt and freshly ground pepper to taste
Instructions
- Remove all fat and connective tissue from the pork chops, then cut them into medium cubes.
- Peel the onion and finely chop it.
- Clean the mushrooms with a brush, then slice them.
- Add a pan to medium heat and heat up the olive oil.
- Add the meat in batches, season it with salt and pepper and roast it on all sides.
- Take the meat aside in a bowl, then add the onion and fry until slightly soft.
- Add the mushrooms and cook until all the liquid is evaporated (stir from time to time), then add the paprikca and the freshly chopped dill. Stir for a few seconds, then take away from the heat.
- Stir 1tbsp of corn starch with 200 ml hot water.
- Add the meat, the onions and the mushrooms in the slow cooker, crumble the mushroom stock and add the corn starch liquid, stir and start the slow cooker on the 8hrs program.
- After the program is done, transfer the contents to a medium pot on medium heat (or start the frying program if you are using a multicooker).
- Mince the garlic clove and add to the pot, then stir gently.
- combine the heavy cream, sour cream and the remaining corn starch, then add to the pot and bring to boil to thicken the stew while gently stirring.
- Serve with fresh pasta or polenta.
