Skillet Pork Stew

• 1 12 lbs pork blade steaks, 2, trimmed, boned, cut into 3/4-inche cubes
• 1 tablespoon olive oil
• 1 (16 ounce) package button mushrooms, quartered
• 1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 14 12 ounces chicken broth
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 (10 ounce) package frozen whole pearl onions
• 1 tablespoon cornstarch
• 12 cup water
• 12 broccoli florets

1. Heat oil over medium-high heat in deep 10-inch skillet and add mushrooms, saute until lightly browned, about 5 minutes.
2. Add pork to skillet and saute until pieces are evenly browned, about 10 minutes.
3. Add squash, broth, salt and pepper and heat to boiling, reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
4. In small bowl, combine cornstarch and water, stirring to blend thoroughly.
5. Stir cornstarch mixture into skillet and add onions, heat to boiling.
6. Reduce heat to low and cook 15 minutes, stirring occasionally.
7. Stir broccoli into skillet, cover and simmer 5-10 minutes longer until all vegetables are tender.
8. If desired, top simmering stew with refrigerated biscuits after stirring in broccoli, cover and simmer until dumplings are cooked through.

pork blade, olive oil, button mushrooms, butternut squash, chicken broth, salt, ground black pepper, pearl onions, cornstarch, water, broccoli florets

Taken from www.food.com/recipe/skillet-pork-stew-184660 (may not work)