Pork And Apple Supper

• 1-1/2 pounds boneless pork, cubed
• 1 tablespoon canola oil
• 4 cups water
• 1 tablespoon chicken bouillon granules
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 10 to 12 small red potatoes (about 2 pounds), quartered
• 4 medium tart apples, peeled and cut into wedges
• 2 tablespoons cornstarch
• 2 tablespoons cold water

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)