Braised Pork And Apple Stew Recipes

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BRAISED PORK AND APPLE STEW



Braised Pork and Apple Stew image

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Categories     Braised Pork and Apple Stew     braised pork     pork     pork stew     apple stew     pork and apple     pork and apple stew     apple recipes     pork recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 tsp. vegetable oil
1 lb. pork tenderloin
Kosher salt and pepper
1 tbsp. all-purpose flour
1 can low-sodium chicken broth
2 Gala apples
8 very small red potatoes
1 c. baby carrots
1/2 tsp. dried thyme
3 tbsp. Dijon mustard
2 tsp. honey

Steps:

  • Heat the oil in 5- to 6-quart pot over medium-high heat. Season the pork with ¼ tsp each salt and pepper, coat with the flour and cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate.
  • Add the broth to the pot and cook, scraping up any brown bits. Add the apples, potatoes, carrots and thyme and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
  • Return the pork and any accumulated juices to the pot, add the mustard and honey and simmer until cooked through, 4 to 5 minutes.

Nutrition Facts : Calories 364 calories

PORK AND APPLE STEW



Pork and Apple Stew image

This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 pound pork tenderloin, cut into 1 1/2-inch cubes
3 tablespoons flour
Salt and pepper
1 onion, chopped
1/4 teaspoon caraway seeds, (optional)
2 cups chicken stock, or reduced-sodium canned broth
2 cups water
1 tablespoon Dijon mustard
1/2 pound green cabbage, shredded (about 2 cups)
1/2 pound red potatoes
2 tart green apples such as Granny Smith, unpeeled, cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
  • Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
  • Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).

Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES



Peruvian Pork Stew With Chiles, Lime and Apples image

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield at least 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1/4 cup chopped cilantro

Steps:

  • Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
  • Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
  • Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams

BRAISED PORK AND VEGETABLE STEW



Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

  • Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
  • Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
  • Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g

PORK STEW WITH PRUNES AND APPLES



Pork Stew With Prunes and Apples image

Make and share this Pork Stew With Prunes and Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 1-inch cubes
2 yellow onions, quartered
2 carrots, cut diagonally into 1-inch slices
2 garlic cloves, minced
1 cup chicken stock or 1 cup chicken broth
1 cup beef stock or 1 cup beef broth
1 teaspoon dried sage
1/4-1/2 teaspoon ground allspice
3/4 teaspoon salt
pepper, to taste
2 medium russet potatoes, peeled and quartered (about 1 1/2 lb.)
8 ounces medium mushrooms
12 dried prunes
2 tart apples, peeled, cored, and quartered
2 tablespoons all-purpose flour
1/4 cup water

Steps:

  • In a large soup pot over medium heat, warm the oil.
  • Add in cubed pork; stir/saute for about 5 minutes or until browned.
  • Add in onions, carrots, and garlic; saute for 2 minutes.
  • Add in stock, sage, allspice, salt, and pepper; bring to a boil.
  • Lower heat to medium-low and simmer, covered, for 30 minutes.
  • Add in the potatoes and mushrooms; bring to a boil.
  • Lower heat to medium-low and simmer, covered, 20 minutes.
  • Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
  • For a thicker stew, blend flour and water in a cup.
  • Stir mixture into stew for 2-3 minutes or until thickened.

Nutrition Facts : Calories 582.2, Fat 33.9, SaturatedFat 11.2, Cholesterol 108.7, Sodium 603.8, Carbohydrate 40.2, Fiber 5.5, Sugar 15.5, Protein 30.7

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