Rosemary and Lemon Pork Stew

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.

• Ready In: 1 hr 50 mins
• Serves: 3-4

Ingredients

• 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)

Directions

1. Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
2. Add portabella mushrooms and sliced onion and saute for 5 more minutes
3. Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
4. Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
5. Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro