Pork and Apple Supper

Yield: 6 servings

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Ingredients

Add boneless pork, cut into 1- inch chunks to shopping list 1 1/2 pounds boneless pork, cut into 1- inch chunks

Add olive oil to shopping list 1 Tablespoon olive oil

Add water to shopping list 4 cups water

Add chicken bouillon granules to shopping list 1 tablespoon chicken bouillon granules

Add dried thyme to shopping list 1 teaspoon dried thyme

Add pepper to shopping list 1/4 teaspoon pepper

Add bay leaf to shopping list 1 bay leaf

Add small red potatoes (about 2 pounds), quartered to shopping list 10 small red potatoes (about 2 pounds), quartered

Add medium tart apples, peeled and cut into wedges to shopping list 4 medium tart apples, peeled and cut into wedges

Add cornstarch to shopping list 2 Tablespoons cornstarch

Add cold water to shopping list 2 Tablespoons cold water

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

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.

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