Stock Pot Pork Stew

• 1 cup of chicken broth
• 1 cup of beef broth
• 1 cup of warm water
• 3 Boneless porkchops, diced
• 1 turnip, peeled and diced
• 200 g of chopped spinach
• 3 Russet potatoes (or any white fleshed ones) ,diced
• Sage, Thyme and Oregano, to your liking
• Salt and pepper, to your liking
• 1 tsp of butter/margarine

1. In a large pot, get the broth cups and the water cup to boiling point and heat up a pan.
2. On a cutting board, peel and slice the vegetables in fair chunks. Add to the boiling water.
3. While your pan is heating up, dice up the porkchops in large chunks. Use your butter/margarine in the pan.
4. Brown slightly the pork into the pan for 3 to 5 minutes each side on Medium temperature. Add to the large pot.
5. Add the spices and let simmer from 45 minutes, between Low and Medium temperature..
6. Cover up and let rest on the lowest setting for 15 minutes.

chicken broth, beef broth, water, porkchops, spinach, potatoes, thyme, salt, butter

Taken from www.yummly.com/recipe/Stock-Pot-Pork-Stew-1702169 (may not work)