Best Pork Apple Stew With Parsley Thyme Dumplings Recipes

APPLE AND PORK STEW

Apple and Pork Stew image

This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.

Provided by LIZZY217

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 pound boneless pork shoulder, cubed
¼ cup all-purpose flour
2 tablespoons butter
1 red onion, diced
2 cloves garlic, minced
1 shallot, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon ground black pepper
1 pound new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 ounce) cans beef broth
1 large Granny Smith apple - peeled, cored and diced

Steps:

Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g

CIDER PORK STEW WITH CHEDDAR DUMPLINGS

Cider Pork Stew With Cheddar Dumplings image

A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.

Provided by PaulaG

Categories Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon black pepper
3/4 lb boneless pork chop, trimmed and cut into 3/4 inch cubes
1 tablespoon canola oil
2 cups apple cider or 2 cups apple juice
1 cup water
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups
2 medium red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups
1 cup cut green onion (1/2 inch long)
2 tablespoons water
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup low-fat cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
Add pork cubes, close bag and shake to evenly coat meat.
Place the coated pork on waxed paper; reserving remaining flour mixture.
In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
Add remaining stew ingredients except for the 2 Tbsp water.
Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
Combine 2 Tbsp water and reserved flour mixture in a small bowl.
Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
Lightly spoon the flour into measuring cup level off.
In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
Drop by tablespoons onto hot stew.
Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
Keeping the pan covered tightly results in light, fluffy dumplings.