2 pounds lean pork, cubed
2 tablespoons olive oil
1 large onion, minced
1 large clove garlic, minced
28 ounce can Italian tomatoes, drained, chopped
1/2 cup dry white wine, optional
2/3 cup chicken broth
1/2 teaspoon each salt and pepper
1/2 teaspoon each dried thyme leaves and rosemary
1 bay leaf
1 cup frozen peas
2 teaspoons cornstarch dissolved in 1 tablespoon water
3 tablespoons chopped parsley

Preparation Instructions:

1. Trim excess fat from pork.

2. Heat 1 tablespoon oil in heavy skillet. Brown pork cubes, turning until well browned on all sides. Add additional oil, if needed. Remove meat.

3. In same skillet, heat 1 tablespoon of oil. Saute onion until soft and golden.

4. Add half of garlic. Saute briefly, being careful not to burn it.

5. Add tomatoes. Cook a few minutes until most of liquid evaporates.

6. Stir in wine, if desired. Add pork, chicken broth, pepper, salt, thyme, rosemary and bay leaf. Cover.

7. Bake at 350 degrees for about 1 hour.

8. Remove meat. Strain liquid, if desired. Return meat. Add peas. Simmer, covered, for 2 minutes. Stir in dissolved cornstarch. Cook a minute or two.

9. Stir in remaining garlic, a sprinkle of rosemary and parsley. Serve.

Per serving: 592 calories; 38.4 g fat; 943 mg sodium; 40.8 g protein; 20.1 g carbohydrates.