ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Stew with Parsnips and Apricots

Yield 6 servings (serving size: about 1 1/3 cups)
Classic cool-weather flavors, such as pork, onion, and celery, meet summer's dried fruits and herbs.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless pork loin, cut into 1/2-inch pieces
  • 1 1/2 cups chopped onion
  • 1 cup thinly sliced celery
  • 2 tablespoons water
  • 1/4 cup tomato paste
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 bay leaves
  • 4 cups (1/2-inch-thick) slices peeled parsnip
  • 3/4 cup dried apricots, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 349
  • caloriesfromfat 23 %
  • fat 9.1 g
  • satfat 2.6 g
  • monofat 4.7 g
  • polyfat 1 g
  • protein 29.6 g
  • carbohydrate 36.3 g
  • fiber 7.4 g
  • cholesterol 67 mg
  • iron 2.9 mg
  • sodium 696 mg
  • calcium 86 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.

  2. Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.