Save on Pinterest

Pork and Apple Supper

Total Time

Prep: 10 min. Cook: 2 hours

Makes

6 servings

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.

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

  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.

Nutrition Facts

1-1/4 cups: 289 calories, 9g fat (3g saturated fat), 67mg cholesterol, 473mg sodium, 26g carbohydrate (10g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Recommended Video