This flavorful Southern stew is made with pork and a vegetable mixture. Serve hot with cheese grits. 

Julia Reed
Recipe by Southern Living September 2015

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
40 mins
total:
1 hr 20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together all Seasoning Mix ingredients in a small bowl. Sprinkle about 2 tsp. Seasoning Mix on both sides of pork slices. In a jelly-roll pan, stir together 1/2 cup flour and 1 tsp. Seasoning Mix. Dredge pork in flour mixture, shaking off excess.

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  • Heat oil in a large skillet over medium-high heat. Add pork, and fry about 2 minutes on each side or until golden brown. Transfer pork to a plate, reserving drippings in skillet.

  • Sprinkle remaining 1/2 cup flour over drippings. Cook over high heat, whisking constantly, about 3 minutes or until roux is medium brown. Immediately add onion, celery, bell pepper, and garlic, and stir with a wooden spoon until well blended. Add bay leaves and another 2 tsp. Seasoning Mix. Continue cooking, stirring constantly, about 5 minutes.

  • Bring broth to a boil in a medium saucepan, and add to vegetable mixture, stirring until well incorporated. Add wine, next 3 ingredients, and pork, and bring to a boil over high heat. Reduce heat to low, and cook, stirring occasionally, 40 minutes. Midway through, taste to check seasoning. You'll have some Seasoning Mix left over; feel free to add more. Serve hot with cheese grits.

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