Pork Stew with Gremolata

Makes 4 servings

• 1½ lb. boneless pork shoulder roast, trimmed and cut into 1-inch pieces
• 1 Tbsp. olive oil
• 1 14.5-oz. can diced tomatoes, undrained
• 1 14.5-oz. can beef broth
• 1 large onion, cut into thin wedges
• 1 cup sliced carrots
• ½ cup sliced celery
• ½ cup dry white wine
• 2 cloves garlic, minced
• ½ tsp. dried thyme, crushed
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 1 Tbsp. butter, softened (pressure cooker only)
• 1 Tbsp. all-purpose flour (pressure cooker only)
• 1 Tbsp. quick-cooking tapicoa, crushed (slow cooker only)
• 2 cups hot cooked orzo pasta or rice
• 1 recipe Gremolata

Fast 10-minute cook time

In a 4- or 6-qt. electric pressure cooker use the saute setting to cook meat, half at a time, in hot oil until browned. For a stove-top cooker, cook meat directly in pot over medium-high heat. Drain off fat. Stir in the next 10 ingredients (through pepper). Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. In a small bowl combine butter and flour; whisk into stew. Cook over medium heat until slightly thickened and bubbly. Serve stew over orzo and top with Gremolata.

Slow 7-hour low or 3½-hour high cook time

In a large skillet cook meat, half at a time, in half the oil over medium heat until browned. Drain off fat. Transfer meat to a 3½- or 4-qt. slow cooker. Stir in the next 10 ingredients (through pepper) and the crushed tapioca. Cover and cook on low 7 to 8 hours or high 3½ to 4 hours. Serve stew over orzo and top with Gremolata.

Gremolata

In a small bowl combine ¼ cup snipped fresh Italian parsley, 2 tsp. grated lemon zest, and 4 cloves garlic, minced.

Per serving 480 cal., 16 g fat (6 g sat. fat), 109 mg chol., 936 mg sodium, 38 g carb., 5 g fiber, 7 g sugars, 39 g pro.