1 tablespoon chopped fresh or 1/2 teaspoon dried rubbed sage
5 garlic cloves, minced
1 (8-ounce) package mushrooms, quartered
How to Make It
Combine flour, salt, and pepper in a shallow dish; dredge pork in flour mixture. Heat vegetable oil in a large Dutch oven over medium-high heat. Add pork and onion, and sauté 4 minutes. Stir in vermouth and broth, scraping pan to loosen browned bits. Add potato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
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