I love this recipe. It’s so flavorful, filling and has a hint of sweetness. I made it once for the hubs, long before B was born, and he did not like it. (I cut this recipe out of a Betty Crocker recipe book that I bought at the checkout stand in the ’90s.) The hubs was not a soup man back then. The past couple of years I have made more soups and stews and he is liking them during the Fall and Winter. So if I had made this for dinner for all of us, he may have finally liked it. But I didn’t give him the chance. I didn’t want to set myself up for one of those dinners that I think is great only to hear complaints from both members of my peanut gallery and then have them request something else. So I made them Baked Potato and Sausage Soup and kept the Milwaukee Pork Stew to myself. (Although, if you look at the pictures of both dinners, the pork looks more like a “soup” and the potato and sausage looks more like a “stew”.) I halved the recipe, which is at the bottom of this post.
|I cut a big, sweet onion into rings and then quartered them.|
|Cubed 2, thick-cut pork chops b/c that is what I had on hand, but you can use a pork roast, as the recipe calls for. I mixed the flour with some salt and pepper and tossed the pork pieces in the flour mixture to coat.|
|Browned the pork pieces on all sides in a medium-high heat dutch oven.|
|Then I added my onions, a diced shallot I wanted to use up and garlic.|
|Stirred occasionally and cooked until the onions softened. I had to give you a shot with the crusty bits on the bottom of the pan – my favorite part of cooking! That’s where all the flavor is!|