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Sweet and sour, this tasty slow cooker stew gets a fresh and spicy hit with fresh tarragon Crushed Red Peppers.
bone-in pork chops (about 2 ½ lb.)
mixed sliced mushrooms
carrots, peeled and cut into 1-inch chunks
reduced-sodium chicken broth
GOYA® Minced Garlic
GOYA® Balsamic Vinegar
finely chopped fresh tarragon
GOYA® Crushed Red Peppers
In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.
Cover and cook on High for about 4 hours or until pork and vegetables are tender. Add balsamic vinegar in last 15 minutes of cooking. Garnish with tarragon and crushed red peppers.
Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.
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