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Pork and Apple Supper

By: Sharon Root  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 56 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds boneless pork, cubed
  • 1 tablespoon vegetable oil
  • 4 cups water
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 10 small red potatoes, 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 almost 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Pilgrim4Life 
I made this recipe exactly as written. I found that simmering the pork cubes for two hours was... MORE

 
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