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Pork and Apple Supper

Rated as 3 out of 5 Stars

"Our part of upstate New York was settled by the Dutch, and this recipe originated there. This is also apple country, with at least 10 major orchards within a 15-mile radius of our home."
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2 h 10 m servings
Original recipe yields 6 servings


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  1. In a Dutch oven, brown pork in oil. Add 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.
  2. Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
  3. 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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I made this recipe exactly as written. I found that simmering the pork cubes for two hours was too long; next time I will stop at 1 1/2 hrs so the meat doesn't fall apart. Maybe that's one reaso...