Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/4217/Pork_and_Apple_Supper
Pork and Apple Supper
Yield: 6 servings
Ingredients
| 1 1/2 | pounds | boneless pork, cut into 1- inch chunks | |
|
|
|||
| 1 | Tablespoon | olive oil | |
|
|
|||
| 4 | cups | water | |
|
|
|||
| 1 | tablespoon | chicken bouillon granules | |
|
|
|||
| 1 | teaspoon | dried thyme | |
|
|
|||
| 1/4 | teaspoon | pepper | |
|
|
|||
| 1 | bay leaf | ||
|
|
|||
| 10 |
small red potatoes (about 2 pounds), 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 4 cups 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 to 12 minutes or until crisp-tender. Discard bay leaf.
Combine cornstarch and 2 tbsp cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Please note that some ingredients and brands may not be available in every store.
Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/4217/Pork_and_Apple_Supper
Be the first to comment on this recipe!
Add a Comment Login