Step 1

Wash and dry the fresh produce.

Step 2

Place potatoes in a large pot, cover with hot water (from the tap), and bring to a boil. Once boiling, reduce heat to medium and simmer until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to the pot; cover to keep warm.

Step 3

Meanwhile, peel, halve, and small dice onion; peel and mince garlic. Place both in a medium bowl.

Step 4

Peel, trim, and small dice carrots; add to the bowl with the onion and garlic.

Step 5

Trim, seed, and medium dice bell pepper; add to the bowl.

Step 6

Preheat another large pot over medium heat.

Step 7

While the pot heats up, pat the pork chops dry with paper towels, then cut into 2-inch cubes; season with salt and pepper.

Step 8

Once the pot is hot, add oil and swirl to coat the bottom; add pork and cook, stirring occasionally, until golden brown, 3-4 minutes (the pork will not be cooked all the way through).

Step 9

Add veggies to the pot with the pork and continue to cook, stirring occasionally, until veggies soften, 3-4 minutes.

Step 10

Add tomatoes and spices to the pot; stir to combine and bring the stew to a boil. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until veggies are tender and pork is cooked through, 8-10 minutes.

Step 11

Meanwhile, using a clean cutting board, shave dill leaves off the stems; discard stems and mince the leaves. Add half to the pot with the potatoes along with oil and salt; lightly crush with a fork or potato masher and cover to keep warm. (Reserve remaining dill for the stew.)

Step 12

When the stew is done, add reserved dill to the pot, stir to combine, and remove from heat.

Step 13

To serve, divide potatoes and pork stew between plates or bowls; top with yogurt and enjoy!