La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4217/
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.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4217/