You are here: Home » Recipes » Hearty Pork Stew with Walnut Breadcrumb Topping Hearty Pork Stew with Walnut Breadcrumb Topping Recipe by California Walnut Board Yield 6 servings Prep 20 mins Cook 85 mins Stews taste even better the next day, which offers a great excuse for cooking a large batch to serve later in the week. California Walnut Board PrintEmail It's also easy to double the recipe and freeze some. You can use thick-cut, boneless, loin chops, trimmed of all the fat for a dish elegant enough for a dinner party. Ingredients Pork Stew:4 tablespoons olive oil1 pound lean, well-trimmed pork shoulder, butt or loin, cut into 1-inch cubes6 -- carrots, peeled and cut into 1/2-inch slices2 -- ribs celery, chopped1 large onion, chopped4 cloves garlic, minced2 tablespoons chopped fresh sage (2 teaspoons dried sage)2 teaspoons dried thyme2 cups canned unsalted chicken broth1 cup dry white wine2 tablespoons tomato paste1 teaspoon kosher salt1 teaspoon freshly ground black pepper8 ounces button mushrooms, sliced or cut into quarters8 ounces blanched green beans, cut into 2-inch lengthsToasted Breadcrumbs and Walnut Topping:1 cup toasted and coarsely chopped walnuts1/2 cup toasted, coarse, whole-wheat breadcrumbs1/4 cup minced fresh flat-leaf parsley2 tablespoons chopped fresh sage leaves1 tablespoon finely minced lemon zest Instructions In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add the pork and cook, turning occasionally, until well-browned on all sides. Transfer browned pork to plate and set aside. In the same pan, heat the remaining 2 tablespoons of oil. Add the carrots, celery, onion, garlic, sage, and thyme and cook, stirring occasionally for 2 minutes. Add the broth, wine, tomato paste, salt and pepper. Return the browned pork and any juices that have accumulated. Lower the heat to medium, cover, and simmer until the pork is very tender when pierced with fork, approximately 1 hour. (Alternatively, you can place the covered pot in a preheated 325°F oven for 1 hour.) Add the mushrooms and cook for another 20 minutes. Add the green beans and let sit 10 minutes before serving. To make the topping: In a small bowl, combine the walnuts, breadcrumbs, parsley, sage, and lemon zest. Sprinkle over stew just before serving. Recipe courtesy of Tina Salter.