(Makes 4 servings)
On cold winter days, a hearty stew is always a welcome sight. Serve this with some crunchy whole grain bread and a simple green salad.
1 1/2 pounds boneless roast or loin chops, cut in 1-2 inch cubes
2 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
1-2 garlic cloves, chopped
1 1/2 cups reduced sodium chicken broth
1 14-ounce can diced tomatoes
1/2 cups red wine
1/4 teaspoon ginger
1/4 teaspoon cinnamon (or nutmeg)
2 teaspoons fresh tarragon leaves (or rosemary or sage)
2 cups (1 pound) cubed sweet potatoes
1/2 cup small frozen peas
Preheat oven to 350 degrees. In large bowl, toss pork cubes with flour, salt and pepper.
Heat oil in ovenproof pot over medium-high heat; add half of the pork and sauté until brown (about 8-10 minutes). Remove from pot and cook remaining half of pork.
Remove pork from pan. Add onions and garlic and sauté until slightly soft (about 3 minutes). Return pork to pot and add chicken broth, tomatoes, red wine, spices and herbs. Bring to a boil. Cover pot and place in oven. Bake for 1 hour. Add sweet potatoes and bake another 30 minutes or until sweet potatoes are soft. Remove from oven, stir in peas and heat through. Season with additional salt and pepper to taste and serve.