Pork Chop Stew Recipe

A bowl of pork stew sitting on a wooden surface.

This pork chop stew recipe makes a thick, savory pot of stew with tender pork, classic vegetables, and a simple broth base that gets finished with a quick slurry for body. It’s a humble, satisfying stew that delivers the same comfort as a traditional beef version, with pork taking center stage.

Course Soups

Cuisine American

Prep Time 10

Cook Time 35

Servings servings

Calories 203kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil extra virgin
1 pound pork shoulder steak cubed
1 medium yellow onion chopped
4 cups vegetable broth separated
15 oz diced tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 medium potatoes peeled and chopped
2 medium carrots peeled and chopped
1 cup sliced baby bella mushrooms
1 cup frozen peas
4 tablespoons cornstarch

US Customary - Metric

Instructions

Brown the pork: Add the pork to hot oil and cook just until lightly colored, then remove from the pot and set aside.
Soften the onions: Add the onions to the pot and cook until they are semi-soft.
Build the base: Return the pork to the pot, then add the broth (reserving some for the slurry), tomatoes, rosemary, oregano, salt, and pepper; bring to a simmer for 5 minutes.
Add the vegetables: Stir in the potatoes, carrots, and mushrooms and simmer until the vegetables are tender.
Finish with peas: Stir in the peas and simmer for 3–4 minutes.
Thicken the stew: Mix the reserved broth with the cornstarch to form a slurry, then stir it into the pot to thicken the stew.

Notes

Brown lightly: Add just enough color to the pork to build flavor, then let it finish cooking gently in the stew.
Slice vegetables evenly: Keeping pieces similar in size helps everything cook at the same pace.
Add peas last: Stir them in at the end so they keep their color and don't get mushy.
Save a little broth: Mixing the cornstarch with liquid first prevents lumps and creates a smooth, thick broth.
Simmer gently: A low heat simmer keeps the pork tender and the vegetables from breaking down too quickly.

Nutrition