Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

222 calories; calories from fat 30%; fat 7.4g; saturated fat 2.2g; mono fat 2.8g; poly fat 1.6g; protein 16.3g; carbohydrates 22.3g; fiber 2.7g; cholesterol 39mg; iron 1.6mg; sodium 236mg; calcium 33mg.
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