Pork and Apple Supper
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.
Ingredients
- 1-1/2 pounds boneless pork, cubed
- 1 tablespoon canola oil
- 4 cups water
- 1 tablespoon chicken bouillon granules
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
- 10 to 12 small red potatoes (about 2 pounds), quartered
- 4 medium tart apples, peeled and cut into wedges
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Reviews
I am also from the Albany, NY area so I had to try this! Very good. I didn't have Thyme so I used a mixture I had on hand that had thyme in it. My apples and potatoes came out over-soft, even though I followed the recommended times, BUT... It was very tasty and my husband cleaned his bowl quickly! He said it's a definite do again!
This was a great recipe for leftover pork tenderloin. My husband and I both liked it.
This turned out very good. Pork was very tender. Be sure to keep the potatoes on the small side and the apples on the thick side, otherwise the potatoes will be uncooked and the apples will be mush!
Thought this was fantastic! Quick, easy and delicious! Many thanks!