Autumn Pork and Apple Stew

Pennsylvania Dutch Dinner Recipes

2 lb. pork 2 Tbsp. olive oil 1 medium onion, diced (optional) 4 potatoes 1 c. stock or broth 1 c. carrots 4 apples 2 tsp. lemon juice 3 Tbsp. flour

The combination of pork and apples give this Dutchy dish its character. Serve over noodles. Yield: 6 - 8 servings Cut pork (pork roast works fine) into bite-sized pieces. Heat olive oil over medium heat in large skillet. Add pork. Add onions, if using. Brown pork until no pink shows. While pork is browning, peel and cube potatoes, in cubes about the same size as the cubes of pork. Let them sit in cold water if you finish this before the pork is browned. Drain potatoes, add to skillet. Add broth. (Use chicken or beef stock, broth, or boullion.) Bring to simmer, cover. (Carrots can be added along with the potatoes if you prefer softer carrots.) While potatoes are cooking, peel, core and slice apples. Sprinkle with lemon juice to prevent apples from browning. When potatoes are still firm to the bite, add carrots, if you haven't already. When potatoes are fork tender, sprinkle with flour, stir to combine. If all of the liquid is absorbed, add some additional liquid (broth or water). Add apples and allow to cook a few more minutes. Serve over noodles.

Submitted by Gretchen Grant
Contributed on: Friday September 23rd, 2005 and modified on Thursday April 29th, 2010