I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree that its wonderful flavor makes it well worth the extra effort. —Suzanne Strocsher, Bothell, Washington
- 1 pound sliced bacon, cut into 2-inch pieces
- 3 medium onions, chopped
- 3 pounds boneless pork, cut into 1-inch cubes
- 3/4 cup all-purpose flour
- Canola oil, optional
- 3 medium tart apples, peeled and chopped
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider
- 1/2 cup water
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 5 tablespoons butter, divided
- Additional salt and pepper
- Minced fresh parsley, optional
- Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
- To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
- Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.
Originally published as Farmhouse Pork and Apple Pie in Taste of Home February/March 1995, p2
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