Pan Fried Pork And Apples With Creme Fraiche

• 2 tbsp olive oil
• 1 lb pork shoulder, trimmed and cut into cubes
• 2 None shallots, peeled and halved lengthwise
• 2 None apples, cored and cut into wedges
• 2/3 cup apple juice
• 1/2 None pork or chicken bouillon cube, crumbled
• 3/4 cup creme fraiche
• None None Creamy mashed potato, to serve
• None None Chopped flat-leaf parsley, to garnish

1. Heat the oil in a large skillet on high heat. Cook the pork for 8 mins until browned on all sides. Add the shallots. Cook for a further 8 mins until golden. Remove pork and shallots with a slotted spoon. Place on a plate; keep warm.
2. Add the apple wedges to the pan juices. Cook for 3-4 mins until golden and beginning to soften. Remove from pan. Add to the pork and shallots. Add the apple juice to the pan with the bouillon cube and 1/4 cup water. Bring to a boil.
3. Return the pork and apples to the pan. Cover and simmer for 10 mins. Add the creme fraiche. Simmer for a further 2 mins.
4. Serve with creamy mashed potato. Sprinkle with parsley to garnish.

olive oil, pork shoulder, shallots, apples, apple juice, pork, crueme fraueeche, potato, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/28811 (may not work)