Prep 30 mins
Cook 50 mins
For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!
- 2 1⁄2 cups white whole wheat flour
- 1 cup shortening or 1 cup butter
- 1⁄4 cup ice cold water
- 1 tablespoon sugar
- 1 pinch salt
- 4 pork chops
- 2 sweet potatoes
- 1 large sweet onion
- 1 red pepper
- 1 fresno chile pepper (optional)
- 1 1⁄2 cups vegetable broth or 1 1⁄2 cups chicken broth
- 8 ounces sour cream
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon thyme
- cracked black pepper
- PIE CRUST: Makes one set top/bottom.
- Mix together white wheat flour, salt, and sugar.
- Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
- Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
- Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
- FILLING: Fills 2 pie crusts
- Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
- Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
- Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
- Add cubed pork and sour cream to frying pan.
- Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
This is truly delicious and wonderful on a dark and rainy evening. I used frozen puff pastry, eliminating the need to make pie crust, and leftovers from a pork loin roast. The melded flavors of the herbs and vegetables used were a welcome variation of the usual for a pot pie or stew. I will definitely be making this again and again.