Ingredients
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1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
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1 1/2 tablespoons flour
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon paprika
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1 1/2 tablespoons olive oil
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4 ounces trimmed and sliced portabella mushrooms
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1 cup dry white wine
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1/2 teaspoon dried basil
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3/4 teaspoon ground coriander
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3/4 teaspoon dried rosemary, crushed
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2 tablespoons fresh lemon juice
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parsley or cilantro (to garnish)
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2 cups sliced onions
Instructions
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro