Pork Chop Stew Recipe (Thick & Savory)

Jump to Recipe

This pork chop stew recipe makes a savory stew that delivers the very same satisfaction as the classic beef version of this dish. It’s hearty without being too heavy and comes together with humble, familiar ingredients everyone loves.

If you enjoy robust, full-bodied soups, you will want to give my homemade chili, rustic tortellini soup, or savory split pea soup a try too — each one designed to stand on its own as a meal.

Two bowls of chunky pork stew with carrots, peas, potatoes, and mushrooms sit on a wooden table next to wooden spoons, a skillet with more stew, and a basket of biscuits.

Let’s talk about this recipe

I’ve always been a fan of a steamy pot of stew brewing away on the stove, especially on a cold winter afternoon when the kitchen is often the warmest room in the house. Using pork as the centerpiece of that pot is something I don’t think we do often enough.

Pork shoulder offers a tasty alternative to the proteins more commonly used in soups and stews. When it’s paired with the vegetables typically found in a pot of beef stew, the result is a dish that feels both familiar and unexpected at the same time. Serve it alongside a simple artisan loaf or a no knead rosemary cheese loaf, and you’ve got a meal that’s as satisfying as it is practical.

What makes this recipe so good?

Pork as the base gives the stew a deep, savory backbone that works naturally with classic vegetables and herbs.
Thick, stew-style consistency makes this just as satisfying as beef stew, without relying on heavy ingredients or excess fat.
Balanced vegetables throughout ensure every spoonful includes tender meat and hearty root vegetables — just enough contrast in texture.
Simple stovetop method allows the flavors to develop naturally without complicated techniques or constant attention.
Versatile serving options make this stew just as good in a bowl as it is ladled over starches, like biscuits and pasta.

Ingredients you’ll need

A variety of labeled stew ingredients including mushrooms, diced tomatoes, onion, potatoes, carrots, pork shoulder, peas, vegetable broth, pepper, rosemary, salt, oregano, cornstarch, and olive oil on a wooden surface.

Pork shoulder: This is the cut I use for stew because it stays tender and doesn’t dry out as it cooks. A roast or thick-cut steaks both work well — just avoid anything trimmed too lean.
Mushrooms: Baby bellas are a good choice here since they hold their shape and add depth without changing the character of the stew. Slice them a bit thicker so they don’t cook away.
Frozen peas: These go in at the very end so they keep their color and a little texture too. They’re there to finish the pot, not mush down into it.

See recipe card below for full information on ingredients and quantities.

Make it your own

Change the vegetables, by swapping parsnips or turnips for part of the potatoes, while keeping the same cooking method.
Using fresh tomatoes, instead of canned, gives the stew a slightly lighter finish while keeping the overall structure the same.
Lean into herbs, by increasing rosemary or oregano, slightly if you enjoy a more aromatic stew.
Add heat gently with a pinch of crushed red pepper flakes for subtle warmth, without overpowering the pork.
Finish with acidity, using a small splash of vinegar at the end, to brighten the stew without completely altering its character.

Would you like to save this post for later?

We'll email it to you, so you can come back to it whenever you like!

How to make pork chop stew

Partially browned pork cubes in a cast iron pot.

Chopped, partially cooked onions in a cast iron pot.

Step 1: Brown the pork in oil, until well-colored on all sides, then remove it from the pot and set aside.

Step 2: Add the onions to the same pot and cook until they begin to soften and release their aroma.

Cubed vegetables and pork in a cast iron pot of broth with seasoning on top.

Chopped vegetables and pork in a cast iron pot of broth.

Step 3: Return the pork to the pot, and add the broth (reserving a small amount to make the slurry later), tomatoes, rosemary, oregano, salt, and pepper, then bring to a gentle simmer for five minutes.

Step 4: Add the potatoes, carrots, and mushrooms and continue simmering until the vegetables are tender.

A cast iron pot full of vegetables and pork cubes in broth.

A small glass dish of a yellow tinted creamy liquid on a wooden surface.

Step 5: Stir in the peas and simmer for three to four minutes until just heated through.

Step 6: Mix the reserved broth with cornstarch to form a slurry.

A cast iron pot of pork stew on a stovetop.

Step 7: Stir the slurry into the pot to thicken the stew.

Recipe FAQs

Can I use pork chops instead of pork shoulder?

You can, but pork shoulder carries more flavor and stays tender during longer simmering.

Is this stew supposed to be thick?

Yes, this is a thick, spoon-coating stew rather than a brothy soup-style version.

Do I need to brown the pork first?

Browning builds depth and adds flavor to the base of the stew, so it’s worth the step.

Can I make this earlier in the day?

Yes, the flavors continue to develop as it sits, making it a good option for advance cooking.

Why are the peas added at the end?

Adding them last keeps their flavor and texture intact, preventing them from becoming dull or mushy.

Serving ideas

This stew is most often served on its own, by the bowl, offering plenty of vegetables and tender pork in each and every spoonful. If you’d like a little something on the side, hearty butter crackers or mini garlic cracker bites are a natural fit, pairing beautifully with the stew’s savory character.

When you want to change things up a bit and create a plate-style meal, ladle this stew over fresh flaky biscuits or spoon it on top of linguine. Both options soak up the broth beautifully, which is a great way to enjoy every bit of the stew’s savory flavor without leaving anything behind in the bowl.

A bowl of pork stew with peas, carrots, potatoes, and mushrooms sits on a wooden table beside wooden spoons and a basket. Another partial bowl of stew is visible in the corner.

Diane Gail’s tips for success

Brown briefly: Give the pork a quick color on the outside to build flavor, then let the pork finish cooking in the broth.
Simmer gently: Keep the heat low and steady to prevent the pork from tightening while the vegetables soften evenly.
Save a little broth: Mixing the cornstarch with liquid first prevents lumps and keeps the stew smooth instead of pasty.
Adjust thickness gradually: Add the slurry slowly, allowing the stew to thicken without becoming gluey.
Add peas last: Stir them in at the end so they stay bright and lightly textured.

Find more old-fashioned soup recipes to make in your kitchen during the colder months in my soup roundup post.

Other recipes you’ll love

A bowl of soup that has red cabbage, carrots, and potatoes in it, topped with a dollop of sour cream and chopped fresh dill. — **Polish Red Cabbage Soup Recipe**

Creamy, light green soup in a white bowl with swirls of cream and olive oil and chopped fresh dill on top. — **French Celery Soup Recipe**

Vegetable soup topped with shredded parmesan cheese in a white bowl. — **Italian Zucchini Soup Recipe**

If you like this recipe, share it with someone you know will love it too.

Your support through shares, comments, and a 5-star rating means the world!

5 from 1 vote

One Comment

Diane Gail says:

at

I enjoy this stew a little more each time I make it. Pork brings something different to the pot, and it works beautifully with the classic vegetables here. If you’re in the mood for a thick, satisfying stew, this one is well worth making.
~ Diane Gail