| Fast Prep

pork stew with gremolata

prep: 25 minutes | pressure cook: 8 or 10 minutes + time to build pressure | stand: 15 minutes | MAKES: 4 servings (1¾ cups each)

• 1½ lb. boneless pork shoulder roast, trimmed of fat and cut into 1-inch pieces (see tip following recipe photo)
• 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
• 1 Tbsp. all-purpose flour
• 2 cups hot cooked orzo pasta or rice
• Gremolata

1. Use a 4- to 6-qt. stove-top or electric pressure cooker. In a stove-top pressure cooker cook meat, half at a time, in hot oil over medium-high heat until browned. (For an electric pressure cooker, use the sauté setting to brown meat in the hot oil.) Drain off fat. Stir in the next 10 ingredients (through pepper). Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer’s directions. Cook 8 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally at least 15 minutes or according to manufacturer’s directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully.

2. In a small bowl combine butter and flour; whisk into stew. Cook over medium heat until slightly thickened and bubbly. Serve stew over hot cooked orzo and top with Gremolata.

SLOW COOKER DIRECTIONS: In a large skillet brown meat, half at a time, in hot oil over medium heat. Drain off fat. Transfer meat to a 3½- or 4-qt. slow cooker. Stir in the next 10 ingredients (through pepper) and 1 Tbsp. quick-cooking tapioca, crushed. Omit butter and flour. Cover and cook on low 7 to 8 hours or on high 3½ to 4 hours. Serve as directed.

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.

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