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.
Special Diets:
Ingredients
Method
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 the 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, if needed.
Cover and simmer for 1 hour.
Uncover, add sliced dried apples and prunes and cook for 1 hour more. Just before serving, add remaining sage leaves and stir.
Nutritional Info
Serving Size
Calories
590
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.