Pork And Apple Supper

  1. In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender.
  2. Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
  3. Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

boneless pork, canola oil, water, chicken bouillon granules, thyme, pepper, bay leaf, red potatoes, tart apples, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pork-and-apple-supper/ (may not work)

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