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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."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

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

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.
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.