Pork and Apple Supper Recipe
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
- 1. 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.
- 2. Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
- 3. 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
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