Preparation:
Cut pork chops into 3/4" cubes. In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and chopped green pepper until onion is tender but not brown. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in mushrooms, tomatoes (undrained), zucchini (halved lengthwise and sliced 1/2" thick), basil and oregano; bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with grated Parmesan. 6 servings. |
