Lunch: Pork and Sweet Potato Stew Recipe

Ingredients

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 tablespoon canola oil
1 small garlic clove, minced
1 cup reduced-sodium chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Instructions

In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.

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