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.
- 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
- 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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