Balsamic Pork Chops and Mushroom Stew

By carvalhohm

Ingredients

• 6 bone-in pork chops (about 2 1/2 lb.)
• 1 lb. mixed sliced mushrooms
• 2 lb. baby potatoes
• 1 lb. carrots, peeled and cut into 1-inch chunks
• 1 onion, chopped
• 1 cup reduced-sodium chicken broth
• 2 tbsp. Brown Sugar Cane - Panela
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 4 tsp. Minced Garlic
• 1/4 cup Balsamic Vinegar
• 1 tbsp. finely chopped fresh tarragon
• 1/4 tsp. Crushed Red Peppers

Preparation

Step 1

In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.

Cover and cook on High for about 4 hours or until pork and vegetables are tender. Add balsamic vinegar in last 15 minutes of cooking. Garnish with tarragon and crushed red peppers.

Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.