Ben Lomond Market Recipes
https://www.benlomondmarket.com/Recipes/Detail/4217/
Pork and Apple Supper
Yield: 6 servings
Ingredients
| 1 1/2 | pounds | boneless pork, cut into 1- inch chunks | |
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| 1 | Tablespoon | olive oil | |
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| 4 | cups | water | |
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| 1 | tablespoon | chicken bouillon granules | |
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| 1 | teaspoon | dried thyme | |
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| 1/4 | teaspoon | pepper | |
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| 1 | bay leaf | ||
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| 10 | small red potatoes (about 2 pounds), quartered | ||
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| 4 | medium tart apples, peeled and cut into wedges | ||
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| 2 | Tablespoons | cornstarch | |
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| 2 | Tablespoons | cold water | |
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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.
Ben Lomond Market Recipes
https://www.benlomondmarket.com/Recipes/Detail/4217/
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