Small Recipes...Sage and Rosemary Pork Stew

 Here’s a favorite recipe for us…converted to make just two servings. 

To make it easier, you can use either fresh potatoes if you have them or frozen hash brown cubes that are packed without added fat, usually sold as Southern hash browns.  That way you don’t have any wasted potato.  I don't peel my fresh potato.

You can make your chicken broth with chicken base if you don’t have homemade broth that you have canned or frozen.  I buy pork loin and have it cut into small chops that I package for the freezer in 2 separate chops per package so I can thaw just what I need.  *To make this gluten-free you can use cornstarch or clear gel or ultra gel for the flour.                   

                      Sage and Rosemary Pork Stew

  4        ounces  Boneless Pork Top Loin Chops -- cubed 3/4"

  1        cup  Chicken Broth

  3        tablespoons  Onions -- diced

     ½    teaspoon  Dried Rosemary

     ¼    teaspoon  Sage

  6        Ounces  Potato -- cubed - 3/4 cup

  4        ounces  Frozen Green Beans -- cut

  1         tablespoon  Flour, All-purpose

     ¼     cup  Milk

Cooking Directions

Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat.  Stir in potatoes and beans; simmer 15-20 minutes or until tender. Combine flour and milk; mix until smooth. Gradually stir into stew. Cook and stir until thickened.