Try this Creamy pork and mushroom stew recipe for a warming meal that will impress the family. It’s packed with veggies and full of flavour.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
4 (720g) Coles Australian Pork Loin Chops
1 brown onion, sliced
500g Carisma potatoes, cut into 1cm slices
1 red capsicum, seeded, chopped
5 baby (Dutch) carrots, thickly sliced diagonally
3/4 cup (180ml) dry white wine
3/4 cup (180ml) chicken stock
2 tbs wholegrain mustard
2 tsp Dijon mustard
100g green beans, trimmed, halved
2/3 cup (160ml) thickened cream
1/4 cup flat-leaf parsley leaves
White sourdough loaf, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add pork and cook for 3 mins each side or until golden. Transfer to a heatproof plate.
Step 2
Add onion, potato, capsicum and carrot to same pan. Cook, stirring, for 3 mins or until starting to brown. Add wine. Cook, stirring, for 2 mins or until wine has reduced by half. Add stock and mustards and bring to the boil. Season. Reduce heat to low. Cook, covered, for 10 mins or until potato is tender.
Step 3
Stir in beans and cream. Return pork to pan, nestling into cream mixture. Cook, covered, for 5 mins or until pork is cooked through and beans are tender. Garnish pork with parsley and serve with bread.
Try this Creamy pork and mushroom stew recipe for a warming meal that will impress the family. It’s packed with veggies and full of flavour.
Method
Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add pork and cook for 3 mins each side or until golden. Transfer to a heatproof plate.
Step 2
Add onion, potato, capsicum and carrot to same pan. Cook, stirring, for 3 mins or until starting to brown. Add wine. Cook, stirring, for 2 mins or until wine has reduced by half. Add stock and mustards and bring to the boil. Season. Reduce heat to low. Cook, covered, for 10 mins or until potato is tender.
Step 3
Stir in beans and cream. Return pork to pan, nestling into cream mixture. Cook, covered, for 5 mins or until pork is cooked through and beans are tender. Garnish pork with parsley and serve with bread.
