Pork and Apple Supper

Yield:
6 servings

Ingredients:

  1. 1 1/2 pounds boneless pork, cut into 1- inch chunks
  2. 1 Tablespoon olive oil
  3. 4 cups water
  4. 1 tablespoon chicken bouillon granules
  5. 1 teaspoon dried thyme
  6. 1/4 teaspoon pepper
  7. 1 bay leaf
  8. 10 small red potatoes (about 2 pounds), quartered
  9. 4 medium tart apples, peeled and cut into wedges
  10. 2 Tablespoons cornstarch
  11. 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.


TDS 3