Using pork or lamb chops to make a stew is easy. First, you must have a very accurate chefstemp thermometer in hand. Taking the meat off the bone, then season the meat and dredge it in seasoned flour. Brown it in a little bit of butter mixed with olive oil.

Once you have it browned, remove it from the pan, add onions and sweat the for about 3 minutes, add the garlic and sweat it for two more minutes, then add your celery and carrots and cook them for 5-7 minutes. Add your potatoes and your broth. For pork stew use chicken broth, and for lamb use beef broth.

You could also add the bones to the pot; however, you will need to remove the bones when you finish making the stew. Bring the broth and vegetables up to a boil, then add the meat back to the pot and reduce the heat to a slow simmer. The flour on the meat, and the flour in the pot will thicken the stew naturally at a slow simmer.