Apple-Braised Pork

Apple-Braised Pork

Serves 6

Originating from the Alsace region of France, this dish combines both fresh and dried apples, as well as apple juice or cider, to lend a hint of sweetness to the tender braised pork. Use your favorite variety of apple or try Fuji or Honeycrisp. Serve with boiled new potatoes or rice.

  • 1 1/2 pounds pork butt, cut into 1-inch cubes
  • Sea salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 onion, diced (about 2 cups)
  • 1 fennel bulb, cored, diced (about 2 cups)
  • 1 cup dry white wine or water
  • 5 apples, peeled, cored, cut into ¾-inch cubes (about 5 cups)
  • 1/2 cup apple juice or apple cider
  • 1 bay leaf
  • 3 sprigs flat leaf parsley
  • 6 fresh sage leaves, cut into slivers, divided
  • 2 cups gluten-free chicken stock
  • 1 cup diced dried apple rings
  • 14 dried prunes, sliced (about 1-1/2 cups)
You must be signed in to use shopping lists. Sign in or create account

Season cubed pork with salt and pepper on all sides. In a 6-quart pot, heat oil over medium heat and, working in two batches, brown pork cubes on all sides. Remove pork and set aside. Drain all but about one tablespoon of drippings from the pan.

Add onion and fennel to drippings and sauté for 8 to 10 minutes, stirring frequently. Add white wine or water and continue to cook for about 5 minutes, stirring to scrape up browned bits from the bottom. Return pork pieces along with fresh apples, apple juice, bay leaf, parsley, half of sage leaves and chicken stock. Cover pot, raise heat to high and bring to a boil. Reduce to a simmer, taste liquid and season with salt and pepper. Cook at a simmer, covered, for one hour. Uncover, add sliced dried apples and prunes and cook for another hour. Just before serving, add remaining sage leaves and stir.

Nutritional Info: 
Per Serving:590 calories (240 from fat), 27g total fat, 8g saturated fat, 75mg cholesterol, 280mg sodium, 60g carbohydrate (7g dietary fiber, 38g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion