Pork and Vegetable Stew Italiano

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• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2 lbs  pork chops, boneless, 4, cut into 3/4-inch cubes
• 2  tablespoons olive oil, divided
• 1⁄2 onion, medium, chopped
• 2  stalks celery, thinly sliced
• 1  green bell pepper, chopped
• 1  tablespoon garlic, chopped
• 1  zucchini, medium, halved lengthwise, cut into 1/2-inch slices
• 1  cup canned tomato, diced
• 14 1⁄2 ounces  canned low sodium chicken broth
• 1  tablespoon fresh basil, torn
• 2  teaspoons fresh oregano, chopped
•  salt
•  pepper

Directions

1. Combine bake mix, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
2. Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium-high heat. Add onion, celery and green pepper. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
3. Wipe down pot. Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
4. Return sautéed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper, and serve.