Pork and Zucchini Stew

Ingredients

3 boneless pork chops, cut into 3/4-inch cubes
3 tablespoons flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped
1 green pepper, chopped
4 cups fresh mushrooms, sliced
2 14 1/2-oz cans stewed tomatoes, undrained
2 medium zucchini, halved lengthwis & sliced 1/2-inch thick
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1/3 cup Parmesan cheese, grated

Cooking Directions

In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

Serves 6

Serving Suggestions

Have extra zucchini from your garden? Did the neighbor's zucchini bush have a bumper crop? Try this stew with some bread and a side salad.

Nutrition Information

Calories: 204 calories
Protein: 17 grams
Fat: 7 grams
Sodium: 557 milligrams
Cholesterol: 31 milligrams
Saturated Fat: 2 grams
Carbohydrates: 20 grams
Fiber: 4 grams