Prep 20 mins
Cook 1 hr 30 mins
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
- 1 1⁄2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
- 1 1⁄2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1⁄2 tablespoons olive oil
- 4 ounces trimmed and sliced portabella mushrooms
- 2 cups sliced onions
- 1 cup dry white wine
- 1⁄2 teaspoon dried basil
- 3⁄4 teaspoon ground coriander
- 3⁄4 teaspoon dried rosemary, crushed
- 2 tablespoons fresh lemon juice
- parsley or cilantro (to garnish)
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
I did not care for this recipe much. Although I agree that it is easy to prepare and the meat is very tender, the wine was entirely too overpowering and could stand to be diluted a little. I used dry white wine, as directed. It was served over rice and I thickened it just a tad, but no where near enough to change the flavor. The spices together would have been great if the wine was not so strong. I may decide to try again, I will use half wine and half water, because, like I said it was easy and the meat was very tender.
This was the first time I had tried a Portugese dish. I was unsure what to serve with it. I finally selected garlic bread, tossed green salad, and a simple poundcake for dessert. I liked the stew itself. The flavors really meld well together & I liked the earthy taste of the rosemary, the depth of the wine, & the sharpness from the lemon. I did throw in a cup of frozen green beans near the end of the cooking time just to add some color. I also garnished with the suggested cilantro. I usually enjoy cilantro, but would not add it to this recipe next time. Thanks for sharing your recipe with me!
I really liked this recipe. My family is very picky when it comes to trying new foods, but they all enjoyed this meal very much. I used apple juice instead of wine (because it's cheaper and I prefer to save my wine for drinking :P) and it worked very well. This was my first attempt at cooking a real meal, and I am very happy with how well it turned out.