- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Pork and Apple Supper
"I am also from the Albany, NY area so I had to try this! Very good. I didn't have Thyme so I used a mixture I had on hand that had thyme in it. My apples and potatoes came out over-soft, even though I followed the recommended times, BUT... It was very tasty and my husband cleaned his bowl quickly! He said it's a definite do again!"
"This was a great recipe for leftover pork tenderloin. My husband and I both liked it."
"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!"