5 from 1 vote
Greek Pork and Celery Stew with Avgolemono Sauce
Prep Time
30 mins
Cook Time
1 hr

One of my favorite Greek classics, Pork and Celery Stew with Avgolemono Sauce is a delicious way to satisfy your comfort food craving.

Course: dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: beef stew, comfort food, savory
Servings: 6 people
  • 2 tbsp olive oil
  • 2 lbs bone-in pork chops
  • 1 vidalia onion, chopped
  • 2 cloves garlic, chopped
  • 2 lemons
  • 2 eggs
  • 1 bunch fresh dill
  • salt and pepper
  • 32 oz reduced sodium chicken broth
  • 1 head celery, washed and trimmed, cut into 4 inch pieces
  1. Heat a dutch oven on medium high heat. Drizzle with olive oil and saute garlic and onion until soft, about 5-7 minutes.

  2. Remove onion from pan. Add pork chops, season lightly with salt and pepper. Brown on both sides. You may need to cook pork in two batches.

  3. Once you have all of your pork browned, add the onion/garlic mixture back to pan, and arrange pork in an even layer.

  4. Layer celery and dill on top of pork, and cover with chicken broth. Lightly season with salt and pepper.

  5. Add a small plate on top of the ingredients to help them stay submerged in the broth. Cover and bring to a boil. Simmer for 50-60 minutes or until celery is fork tender.

  6. In a small bowl, whisk two lemons and two eggs until frothy. While whisking, add in ladles full of broth to egg/lemon mixture to temper the eggs, creating the avgolemeno sauce. Add the mixture to the pot and stir gently to incorporate all of the sauce with the broth.

  7. Taste it! Does it need more salt and pepper? Add a bit of salt and taste again, adjusting to your preference. The broth should be tart!

  8. Serve with fresh, crusty bread and fresh tossed salad and some of your favorite cheese.