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Pork Stew Provencal


Russ' recipe

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  • 3 tbsp olive oil
  • 1 large chopped onion
  • 4 ‐6 cloves of minced garlic
  • 4 pork chops (1‐2 lbs, ½ inches thick)
  • 4 tbsp apple butter
  • 1 can diced stewed tomatoes (16 oz.)
  • 1 tsp salt
  • ¾ tsp ground black pepper
  • ¾ tsp crushed thyme
  • 1 cup Chardonnay
  • 5 medium potatoes (peeled and ¾‐inch diced)
  • 4 carrots (peeled and cut into small pieces)
  • 3 stalks of celery (cut into small pieces)
  • 4 strips of lean smoked bacon



Step 1

Preheat the olive oil in the French Oven on very low heat for a few minutes. Lightly sauté the onions and garlic on medium heat for about 5 minutes (do not caramelize
the onions).

Rinse the pork chops in cold water and pat dry with a paper towel. Slice each pork chop from center to edge to prevent curling while cooking. Add pork chops, apple
butter, tomatoes (with canned liquid), spices, and wine to French Oven. Cover and bring to a slow boil over medium heat.

Gently stir in the vegetables and lay out the bacon strips in parallel on top of the stew. Cover the French Oven and bring it to a slow boil over medium heat. Reduce
the heat to low and simmer for 3 hours (until the pork chops are almost falling apart and the potatoes start melting), stirring occasionally with a wooden or silicone
spoon to avoid damaging the French Oven’s enamel coating. Liquid will emerge from the meat and vegetables while cooking, so adding water should not be

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