Rosemary And Lemon Pork Stew - cooking recipe

Ingredients

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)

Preparation

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