Braised Pork And Apple Stew Recipes

BRAISED PORK AND APPLE STEW

Steps:

• Heat the oil in 5- to 6-quart pot over medium-high heat. Season the pork with ¼ tsp each salt and pepper, coat with the flour and cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate.
• Add the broth to the pot and cook, scraping up any brown bits. Add the apples, potatoes, carrots and thyme and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
• Return the pork and any accumulated juices to the pot, add the mustard and honey and simmer until cooked through, 4 to 5 minutes.

BRAISED PORK WITH APPLES AND ROSEMARY

Steps:

• Sprinkle cubed pork generously with sea salt and pepper on all sides.
• Note: during the searing stage, the pork and rendered fat splatters and pops quite a bit. Use a deeper pot than you think you'll need, and ideally, keep a splatter screen handy.
• Set a large Dutch oven or other heavy bottomed, deep-sided pot over medium/medium-high heat, and when hot, add the oil. (Oil should be hot, but not smoking). Working in 2 - 3 batches, sear pork on all sides, about 2 minutes per side. Remove cooked pork to a plate.
• Drain off all of the rendered fat. Deglaze pot with a 1/2 cup white wine, scraping up any browned bits with a wooden spoon. Next, add seared pork, chilies, garlic, rosemary, and all remaining wine. Bring stew to a boil, then turn heat down to a gentle simmer over medium-low heat and cover.
• Check braise after an hour. Meat should be incredibly tender, but still hold its shape. Cook up to 1 hour longer (I've found that cooking time varies, so check meat every 20 minutes to be sure it doesn't overcook). When pork is tender and just melts in your mouth, fold in apples, cover pot, and cook an additional 20 - 30 minutes, until apples are cooked through but still have some bite.
• Meanwhile, make the polenta. Bring water to a boil, whisk in polenta and sea salt. Stirring occasionally, cook 35 - 45 minutes, or until polenta is creamy. If needed, add an additional cup of water. Taste, and add sea salt to taste.
• To serve, ladle braised pork and apples over polenta. Garnish with minced fresh rosemary, fresh citrus wedges, and shaved Parmesan.

APPLE AND PORK STEW

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
• Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
• Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

BRAISED PORK WITH CABBAGE AND APPLES

Steps:

• Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
• Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
• Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
• Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

BRAISED PORK & APPLE STEW

Steps:

• Heat oil in a 5 to 6 quart pot over medium-high heat. Season the pork with salt and pepper and coat with flour.
• Cook pork 4 minutes until browned , turning once , remove to a plate.
• Add broth , apples , potatoes , carrots and thyme to pot and bring to a boil. Cover , reduce heat and simmer 12 minutes or until potatoes are tender.
• Stir in pork and mustard. Cover and simmer 4 to 5 minutes or until pork is just cooked thru.

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

BRAISED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Steps:

• Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
• Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.