Brunswick Type Pork Stew
I had some fried boneless pork chops that were leftover from a previous meal and also some leftover mixed vegetables that needed to be used up. So, this is what came about after combining these leftover with a few other things. If desired, please feel free to add more of the seasonings.And if you want an even more of a hearty type meal,just use this as a topping over biscuits or mashed potatoes.I made this in a cast-iron skillet, but you can use any type of heavy skillet. Submitted to "ZAAR" on October 25th, 2007
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INGREDIENTS
Nutrition- 1⁄8
- 1⁄2cup chopped sweet onion
- 2 1⁄2
- 1(10 3/4 ounce) can condensed golden mushroom soup
- 1 1⁄4cups water
- 1⁄2teaspoon sage
- 1⁄2teaspoon garlic powder
- 1teaspoon ground black pepper
- 1⁄2teaspoon salt
- 2cups leftover mixed vegetables (I used a combo of limas, peas, corn and carrots)
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DIRECTIONS
- In a medium sized bowl, add soup, water, and all seasonings; mix well and set aside.
- Heat shortening until hot but not smoking, in a large skillet over medium heat.
- Place onion and pork in skillet,cook until onion is soft and pork is lightly browned.
- Add soup mixture,and stir until combined.
- Then add vegetables, mixing well; turn heat down and let simmer for up to 30 minutes, stirring occasionally.
- Taste and if at this point necessary, add more seasonings.
- Serve over biscuits or potatoes if desired.
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