Slow-Cooker Pork Stew

Yes, summer is a time for light eating. Grilled meats and fish. Fresh vegetables. And certainly I avoid having the oven on for long. It's hot enough!

But you can make a hearty meal without it being heavy. Here's a recipe that takes advantage of the convenience of a slow cooker and includes lots of vegetables that you can pick up at the farmer's market. I might even add tomatoes to it next time I make it.

Slow-Cooker Pork Stew
From Best-Loved Slow Cooker Recipes
Makes 4 servings.

1 pound boneless pork cutlets, chops or roast, cut into 1-inch pieces
2 tablespoons flour, divided
1 tablespoon vegetable oil
2 medium Yukon Gold potatoes, unpeeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes (Don't be surprised if the sweet potato "disappears" into the stew. It seems to dissolve into the stew base.)
1 cup chopped carrots
1/2 cup corn (or 1 ear corn broken into 4 pieces)
1/2 cup chicken broth
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Chopped parsley

Toss pork pieces with 1 tablespoon flour and set aside. Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned on all sides. Transfer to slow cooker.

Add remaining ingredients, except parsley and 1 tablespoon flour. Cover; Cook on low 5 to 6 hours.

Combine remaining 1 tablespoon flour and 1/4 cup cooking liquid from stew in small bowl; stir until smooth. Stir flour mixture into stew. Cook on high 10 minutes or until thickened. Serve, garnished with parsley.