1 lb. boneless pork, cut into 1/2 inch cubes
1-2 Tbsp. olive oil
1 large onion, sliced and separated into rings
1 tsp. minced garlic in water
16 oz. can diced tomatoes
1 tsp. powdered chicken bouillon
1 tsp. dried thyme
1/8 tsp. pepper
4 oz. can mushrooms, stems and pieces, drained
1/4 c. sliced pitted black olives, optional
1 Tbsp. dried parsley
1 Tbsp. flour
1/4 c. cold water

Preheat oven to 300 degrees.

In a large, ovenproof pot or Dutch oven, brown the pork in hot oil. Add onion rings and garlic when about half cooked. Stir in undrained tomatoes, powdered bouillon, thyme, and pepper. Bring to a boil, then remove from heat.

Cover and place in oven for 1 hour. Remove, and stir in mushrooms, olives if desired, and parsley. Combine the flour with the water and stir into the pork mixture. Stir to combine, and place back in oven for an additional 15 minutes. Serve immediately over rice.