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Pork and Apple Supper

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.
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    6 servings

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

  • 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.
  • 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.
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.

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