Pork and Potato Stew – Fricassee

Step 1

Season pork with seasonings; peel and quarter potatoes and set aside.

Step 2

In a cast iron pot or magnalite pot, add the oil and brown the meat, adding a little water while browning to avoid burning: add the onion and bell pepper mixture sauteing until tender 10 to 15 minutes.

Step 3

Combine the roux in one half cup water, microwave mixture to soften roux for 30 to 45 seconds. Stir until roux and water are combined. If using the onion soup mix, do not do this step.

Step 4

In a separate glass bowl, mix together the roux mixture (or onion soup mix packet if using), the Kitchen Bouquet or Gravy Master, and the cream of mushroom, cream of celery soup and 1 cup water; adding the parsley and onion tops to the mixture.

Step 5

Add the potatoes to the meat and spread the mixture evenly over the pork chops and potatoes.

Step 6

Cover the pot and place in a preheated 350 degree oven for one hour; Stir the contents and then place in the oven for another 20 minutes to half hour depending on thickness of pork chops.

Step 7

Serve over rice and add fresh tomatoes on the plate.

Step 8

You can use either the cast iron pot or magnalite for the entire process. We find cast iron pot cooks faster and may shorten the cooking time.

Step 9

Method 2 - Oil on the bottom pan, season pork chop and place in pot. Layer the onion and bell pepper.In a separate glass bowl, mix together onion soup mix packet, the Kitchen Bouquet or Gravy Master, and the cream of mushroom, cream of celery soup and 1 cup water; adding the parsley and green onion tops to the mixture. Add the potatoes to the meat and spread the mixture evenly over the pork chops and potatoes. Cover the pot and place in a preheated 350 degree oven for one and one-half hour; Stir the contents and then place in the oven for another half hour depending on thickness of pork chops.

Step 10

Serve over rice or smash the potatoes and Enjoy!