Best 6 Pork Stew With Lettuce Onions Lemon And Dill Recipes

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Indulge in the flavors of a delectable Pork Stew, a hearty and comforting dish that combines the essence of fresh lettuce, aromatic onions, tangy lemons, and refreshing dill. This culinary masterpiece offers a symphony of textures and tastes, with tender pork pieces braised in a flavorful broth, vibrant lettuce adding a crisp contrast, sweet onions lending their caramelized notes, bright lemons providing a citrusy zing, and aromatic dill infusing every bite with its herbaceous essence. Alongside the main recipe, discover variations that cater to diverse dietary preferences and add exciting twists to the classic stew. Embark on a culinary journey with our Pork Stew with Lettuce, Onions, Lemon, and Dill, and relish the perfect balance of flavors in every spoonful.

Let's cook with our recipes!

PORK STEW WITH CREAMY LEMON DILL SAUCE



Pork Stew with Creamy Lemon Dill Sauce image

This recipe was given to me by my ex mother in law. This recipe is from the Greek region of Sparta. The first time I tried it, I fell in love with it. The creaminess of the sauce coupled with just the right tartness of the lemon and then the fresh herbs... It's an "explosion of flavors" in your mouth!! This dish spells, home,...

Provided by Didi Dalaba

Categories     Pork

Time 1h20m

Number Of Ingredients 13

PORK STEW
4-5 boneless pork chops cut into medium cubes
1 medium onion diced
3 green onions sliced
7-8 celery stalks chopped
1 1/2 c *each*- fresh parsley and fresh dill chopped
1/4 c olive oil
1 tsp *each*- salt & pepper
water
LEMON SAUCE
2 lemons squeezed or 1/3 c bottled lemon juice
2 extra large eggs separated (yolk from egg white)
pinch of salt & pepper

Steps:

  • 1. Cut and cube your pork chops and set aside.
  • 2. Dice your celery and set aside.
  • 3. Chop your onion and set aside.
  • 4. Finally chop up your fresh parsley and dill and set aside.
  • 5. In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
  • 6. Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
  • 7. Finally, add your fresh herbs, saute for just about 1 minute.
  • 8. Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
  • 9. At the last 15 minutes of cooking for the stew, prepare your lemon sauce. Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
  • 10. In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
  • 11. The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
  • 12. Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
  • 13. Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!! Enjoy!

LEMON PORK CHOPS



Lemon Pork Chops image

These chops can simmer all day on low and be super-tender by dinnertime. I serve them with a crisp salad and macaroni and cheese as a side dish. -Barbara De Frang, Hazen, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h5m

Yield 4 servings.

Number Of Ingredients 7

4 bone-in pork chops (7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1/4 cup packed brown sugar
1/4 cup ketchup

Steps:

  • Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup., Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 290 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 31g protein.

PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE



Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce image

Provided by Jane Sigal

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 2-pound boneless pork top loin roast or rib-end loin roast
Salt
freshly ground black pepper
1 cup dry white wine
1 bay leaf
1 large thyme sprig
1/2 yellow onion, coarsely chopped
2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
1 large spring onion, white and green parts, thinly sliced
1 pound thin asparagus, cut into 2-inch lengths, or snap peas
1 head butter lettuce, cut into 1/2-inch strips
1/4 cup mixed fresh chopped herbs, such as parsley, dill and basil
Lemon juice to taste

Steps:

  • In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
  • In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
  • Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 56 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 19 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 1 gram

ROSEMARY AND LEMON PORK STEW



Rosemary and Lemon Pork Stew image

This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.

Provided by EdsGirlAngie

Categories     Stew

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2 tablespoons olive oil
4 ounces trimmed and sliced portabella mushrooms
2 cups sliced onions
1 cup dry white wine
1/2 teaspoon dried basil
3/4 teaspoon ground coriander
3/4 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Steps:

  • Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  • Add portabella mushrooms and sliced onion and saute for 5 more minutes
  • Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  • Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  • Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6

SAVORY PORK STEW



Savory Pork Stew image

A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!

Provided by Mitzy Renee

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 8

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 pounds cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
2 tablespoons cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 ¼ cups milk
1 (14 ounce) can beef broth
1 tablespoon Italian seasoning

Steps:

  • Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
  • In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
  • Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g

PORK STEW WITH LETTUCE, ONIONS, LEMON AND DILL



Pork Stew with Lettuce, Onions, Lemon and Dill image

Provided by Anita Ravon

Categories     Herb     Onion     Pork     Bake     Stew     Dinner     Lemon     Lettuce     Bon Appétit     France     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 9

12 large romaine lettuce leaves, torn into pieces
2 1/2 pounds boneless pork shoulder (butt), cut into 1-inch pieces
18 boiling onions, peeled
1/4 cup (or more) fresh lemon juice
1/4 cup chopped fresh dill
2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons grated lemon peel
1/2 cup whipping cream

Steps:

  • Preheat oven to 350°F. Line bottom of heavy large ovenproof pot with half of romaine lettuce. Toss pork, onions, 1/4 cup lemon juice, dill, oil, sugar and lemon peel in large bowl to blend. Sprinkle generously with salt and pepper. Place pork mixture in pot. Top with remaining romaine lettuce. Bring to boil over high heat. Cover pot. Transfer to oven and bake until pork and onions are tender, about 1 hour 10 minutes.
  • Strain juices from stew into medium saucepan; mix in cream. Boil until sauce thickens enough to coat spoon, about 10 minutes. Return sauce to stew. Season stew with salt, pepper and more lemon juice, if desired. Rewarm stew; transfer to large bowl and serve.

Tips:

  • Use a Dutch oven or large pot: This will provide plenty of space for the pork and vegetables to cook evenly.
  • Brown the pork in batches: Don't overcrowd the pot, or the pork will steam instead of brown.
  • Use a variety of vegetables: This will add flavor and color to the stew. Some good options include carrots, celery, onions, and potatoes.
  • Use a good quality stock: This will make a big difference in the flavor of the stew. If you don't have time to make your own, you can use a store-bought stock.
  • Season the stew well: Use a combination of salt, pepper, garlic, and herbs to taste.
  • Simmer the stew for at least 1 hour: This will allow the flavors to meld and the meat to become tender.
  • Serve the stew over rice or noodles: This will help to soak up the delicious sauce.

Conclusion:

Pork stew with lettuce, onions, lemon, and dill is a hearty and flavorful dish that is perfect for a cold winter day. The tender pork, the crisp vegetables, and the tangy sauce make this stew a real crowd-pleaser. Whether you're serving it to your family or to a group of friends, this stew is sure to be a hit.

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