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This recipe uses two items which always seem to be on sale this time of the year, pork and apples. It is relatively low in fat, depending on how much oil you use and it is one of my favorie ways to cook pork. I hop you enjoy!
1 pound boneless pork shoulder or loin cut into 3/4 inch cubes 1/2 c sliced onion 1 c. beef broth 1 c. apple juice (unsweetened if you hace it) 1 bay leaf 1/4 tsp. thyme 1/4- 1/2 tsp salt 1/8 tsp pepper 2 c. sliced celery 2 apples, peeled cored and sliced about 1 tbsp flour 2 tbsps water Saute pork in oil over medium high heat. Transfer pork to a bowl, add onion to the pan and cook until tender. Return pork to the pan. Add broth, apple juice, bay leaf, thyme, salt, and pepper. Bring to a boil, reduce heat, cover, and then simmer about 11/2 hours stirring occasionally. Add celery and continue to simmer, covered until pork and celery are tender. Add apples and cook about five minutes. Combine flour and water ina small bowl. Add to pork mixture and cook until thickened. Go To Page: 1
The copyright of the article Pork and Apples in Multicultural Cuisine is owned by Melissa Ecton. Permission to republish Pork and Apples in print or online must be granted by the author in writing.
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