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Pork and Apple Supper Recipe

Pork and Apple Supper Recipe photo by Taste of Home

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Our part of upstate New York was settled by the Dutch, and this recipe originated there. This is also apple country, with at least 10 major orchards within a 15-mile radius of our home.

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Pork and Apple Supper Recipe

Prep: 10 min. Cook: 2 hours

Yield: 6-8 Servings

10 120 130

Ingredients

1-1/2 pounds boneless pork, cubed
1 tablespoon canola oil
4 cups water
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
10 to 12 small red potatoes (about 2 pounds), quartered
4 medium tart apples, peeled and cut into wedges
2 tablespoons cornstarch
2 tablespoons cold water

Directions

In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender.
Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6-8 servings.

Originally published as Pork and Apple Supper in Country October/November 1999, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Pork and Apple Supper

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Reviewed on Oct. 16, 2011 by bhosley

This turned out very good. Pork was very tender. Be sure to keep the potatoes on the small side and the apples on the thick side, otherwise the potatoes will be uncooked and the apples will be mush!