Rosemary And Lemon Pork Stew

• 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)

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

pork chops, flour, salt, black pepper, paprika, olive oil, portabella mushrooms, onions, white wine, dried basil, ground coriander, rosemary, lemon juice, parsley

Taken from www.food.com/recipe/rosemary-and-lemon-pork-stew-116382 (may not work)