Hearty Pork Stew with Walnut Breadcrumb Topping

California Walnut Board
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 85 mins

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.


Pork Stew:
4tablespoons olive oil
1pound lean, well-trimmed pork shoulder, butt or loin, cut into 1-inch cubes
6-- carrots, peeled and cut into 1/2-inch slices
2-- ribs celery, chopped
1large onion, chopped
4cloves garlic, minced
2tablespoons chopped fresh sage (2 teaspoons dried sage)
2teaspoons dried thyme
2cups canned unsalted chicken broth
1cup dry white wine
2tablespoons tomato paste
1teaspoon kosher salt
1teaspoon freshly ground black pepper
8ounces button mushrooms, sliced or cut into quarters
8ounces blanched green beans, cut into 2-inch lengths
Toasted Breadcrumbs and Walnut Topping:
1cup toasted and coarsely chopped walnuts
1/2cup toasted, coarse, whole-wheat breadcrumbs
1/4cup minced fresh flat-leaf parsley
2tablespoons chopped fresh sage leaves
1tablespoon finely minced lemon zest


  1. 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.
  2. 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.)
  3. Add the mushrooms and cook for another 20 minutes. Add the green beans and let sit 10 minutes before serving.
  4. 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.

Nutritional Info *per serving

  • Calories 420
  • Fat 26g
  • Saturated Fat 4.5g
  • Cholesterol 55mg
  • Sodium 730mg
  • Carbohydrate 24g
  • Fiber 7g
  • Protein 24g
  • Trans Fat 0g