PORK, POATOES, AND APPLE MEDLEY - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4 to 6 servings


  • 1 to 2 tablespoons cooking oil (corn, canola, safflower or extra virgin olive oil)
  • 1½ pounds pork shoulder or boneless pork loin, cut into ¾ to 1-inch cubes
  • 4 cups water
  • 3 to 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 1 fresh or dried bay leaf, broken into pieces
  • 4 to 6 large potatoes, peeled, cut into eighths vertically or bite-size pieces, and immediately immersed in ice water to cover until ready to cook
  • 4 to 6 medium tart apples (Granny Smith or other tart variety), peeled, cored, seeds removed, and cut vertically into wedges
  • Salt and freshly ground white or black pepper to taste
  • 2 tablespoons flour (optional)
  • ¼ cup very cold water
  • Additional sprigs of fresh thyme for garnish
  • Crusty slices of bread as an accompaniment


In a Dutch oven or deep large heavy saucepan, heat oil over moderate heat; add pork pieces and brown meat, stirring frequently.  Add water, thyme and bay leaf.  Bring mixture to a boil over moderate heat; reduce temperature to a simmer and cook, cover ajar, about 45 minutes or until meat is tender.


Add drained potatoes and continue cooking 10 minutes.  Add apples.  Season with salt and pepper to taste and continue cooking about 10 minutes or until meat, potatoes, and apples are fork tender. Remove thyme stems (leaves will fall off into liquid during cooking) and pieces of bay leaf before serving. 


May thicken cooking liquid, if desired; with a wire whisk, blend cold water into flour in a 1-cup measure and then gradually stir mixture into hot pan liquid.  Continue cooking until liquid thickens slightly and is bubbly hot.


Serve immediately.  Garnish each serving with a sprig of fresh thyme. Accompany with crusty slices of bread to sop up pan liquid.


Variation: Add 1 chopped peeled small onion to meat while cooking.

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