Creamy Pork Stew Recipes

CREAMY CABBAGE-PORK STEW

Steps:

• In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper., Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.

CREAMY PORK STEW

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.

CREAMY SLOW COOKER PORK STEW

Steps:

• Combine pork, broth, potatoes, onion, celery, parsnips, wine, garlic and herbs in a 5 - 6 quart slow cooker. Stir to combine. Cover and cook on high heat setting for 4 1/2 hours.
• Whisk flour and butter together in a small bowl until smooth. Stir in cream until incorporated.
• Add flour mixture to slow cooker. Stir until fully incorporated and no lumps remain. Add beans.
• Re-cover and cook until heated through and thickened, about 30 - 45 minutes.
• Stir in Worcestershire sauce, hot sauce, salt and pepper.

CREAMED PORK STEW

Steps:

• Saute pork in onion, garlic and tomatoes in butter and oil. Add pork, season with salt and pepper and soy sauce.
• Bring to a medium simmer. Add water until pork is tender and tomatoes totally wilted. Midway into cooking, throw in bell peppers and mushrooms.
• Add cream. Bring to a simmer and stir for about four minutes,. Serve hot.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

CREAMY PORK AND APPLE STEW

Steps:

• In 2 quart saucepan, heat margarine over medium heat until bubbly and hot.
• Add onion and garlic.
• Saute, stirring constantly until onion is translucent (about 3 minutes).
• Add water and broth mix and stir to combine.
• Bring to a boil.
• Reduce heat to a simmer.
• Add pork and seasonings.
• Cover and cook until pork is fork tender, about one hour.
• Stir apple slices and raisins into pork mixture.
• Cover and cook until apple slices are tender (about 15 minutes).
• Add cornstarch to yogurt and stir until thoroughly combined.
• Stir into pork mixture, and immediately remove from heat.
• Serve over cooked rice.

CONTINENTAL PORK STEW

Steps:

• Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
• Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
• Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.