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Zesty Lemon Pork Stew


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Rate this recipe 4/5 (1 Votes)


  • 1 tablespoon vegetable oil
  • 2 pounds boneless pork sirloin cubed
  • 1 medium onion chopped
  • 1 cup cubed peeled small turnip
  • 6 celery stalks sliced
  • 3 cups chicken stock
  • 2 teaspoons dried thyme
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1 cup artichoke hearts drained
  • 2 cups frozen green beans
  • 1 tablespoon Expert Foods ThickenThin not/Starch


Servings 6


Step 1

In a large, non-stick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to a 4.5- to 6-quart slow-cooker or Slow cooker.

Combine all the remaining ingredients except the not/Starch in a large bowl and stir to combine them. Pour them over the meat.

Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender.

Remove a small amount of the broth from the Slow cooker. Whisk the not/Starch into small amount of the chicken broth. Combine the not/Starch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens.

This recipe yields 6 servings.

Carbs: 12g
Fiber: 4g
ECC = 8g
299 Calories

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