Monday, March 19, 2012

Pork and Apple Dutch Oven Supper

This meal is not very appealing looking....but so delicious. Especially on a cool fall evening!
1-1/2 pounds boneless pork, cubed
1 tablespoon olive oil4 cups chicken broth1 teaspoon dried thyme1/4 teaspoon pepper10 to 12 small red potatoes (about 2 pounds), quartered4 medium tart apples, peeled and cut into wedges2 tablespoons cornstarch2 tablespoons cold water
In a Dutch oven, brown pork in oil. Add broth, thyme, and pepper; 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.
Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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