Pork and Vegetable Stew Italiano

• 3 tablespoons flour
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 12 lbs pork chops, boneless, 4, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 12 onion, medium, chopped
• 2 stalks celery, thinly sliced
• 1 green bell pepper, chopped
• 1 tablespoon garlic, chopped
• 1 zucchini, medium, halved lengthwise, cut into 1/2-inch slices
• 1 cup canned tomato, diced
• 14 12 ounces canned low sodium chicken broth
• 1 tablespoon fresh basil, torn
• 2 teaspoons fresh oregano, chopped
• salt
• pepper

1. Combine bake mix, salt and pepper in a plastic bag.
2. Add pork pieces and shake to coat.
3. Set aside.
4. Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium-high heat.
5. Add onion, celery and green pepper.
6. Saute for 5 minutes, until vegetables are softened.
7. Add garlic and saute for another 30 seconds.
8. Transfer vegetables to a bowl and set aside.
9. Wipe down pot.
10. Heat remaining oil over medium-high heat.
11. Saute pork on all sides, until golden brown, about 5 minutes.
12. Return sauteed vegetables to pot.
13. Add zucchini, tomatoes and broth and bring to a boil.
14. Reduce heat and simmer 10 minutes, until pork is tender.
15. Stir in basil and oregano, season with salt and pepper, and serve.

flour, salt, ground black pepper, pork chops, olive oil, onion, stalks celery, green bell pepper, garlic, zucchini, tomato, chicken broth, fresh basil, fresh oregano, salt, pepper

Taken from www.food.com/recipe/pork-and-vegetable-stew-italiano-378412 (may not work)