Peas and Pork Stew
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Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon canola oil
- 1 pound pork chops, boneless, cut into 1" cubes
- 2 medium onions, chopped
- 4 cloves garlic, peeled
- 3 medium tomatoes, chopped (or 1-28 oz. or 2-14 oz. cans diced tomatoes, undrained)
- 1 1/2 cups frozen peas
- 4 medium carrots, peeled and sliced
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon paprika
- 2 cups water
- 8 ounces spaghetti, uncooked
Directions
- Heat oil in a large soup pot over medium heat. Add the pork and cook 5 minutes, stirring occasionally.
- Add onion, garlic, tomatoes, peas and carrots and cook another 2 minutes.
- Add the pepper, bay leaf, and paprika. Reduce heat to low and cook for 25 minutes, stirring occasionally.
- Add water and bring to a boil over medium high heat. When it comes to a boil, add the spaghetti.
- Cook for 10 minutes, or until pasta is cooked. Serve warm.
Recipe Tips
Top with parsley, red pepper flakes, or parmesan cheese.
Add 1 zucchini or summer squash with other vegetables.
Stays in the refrigerator up to 4 days.
Nutrition Facts
Peas and Pork Stew
Amount Per Serving
Calories 459
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 95mg
32%
Sodium 147mg
6%
Potassium 934mg
27%
Total Carbohydrates 39g
13%
Dietary Fiber 7g
28%
Sugars 10g
Protein 37g
74%
Vitamin A
200%
Vitamin C
39%
Vitamin D0%
Calcium
7%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
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