Peaches and Pork Stew

Peaches And Pork Stew Recipe

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Karen Feinen


Found in Family Circle 9/1/93 Suggested accompaniments: Mixed green salad, French bread baguettes, Melon and Yogurt Parfait


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15 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 lb
    boneless pork loin, cut into 3/4" pieces
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 2 c
    frozen whole baby onions, thawed and drained
  • 1 medium
    sweet red pepper, cored, seeded and coarsely chopped
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground allspice
  • 1 c
    reduced-sodium beef broth
  • 1 can(s)
    (5.5 oz) peach nectar
  • 1 lb
    ripe peaches, peeled, pitted and thickly sliced

How to Make Peaches and Pork Stew


  1. Heat oil in 5 qt dutch oven over med. high heat. Sprinkle pork with salt and pepper. Saute pork in batches 4 minutes or until browned. Remove to paper toweling to drain.
  2. Reduce heat to medium. Add onions, sweet peppers and more oil if necessary; saute 8 - 10 minutes or until onions are slightly golden.
  3. Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender.

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About Peaches and Pork Stew

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free, Soy Free
Other Tag: Quick & Easy

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