Pork Apple Stew With Parsley Thyme Dumplings Recipes

PORK AND APPLE STEW

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
• Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
• Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).

CIDER PORK STEW WITH CHEDDAR DUMPLINGS

Steps:

• 1. In a medium bowl, combine 3 Tbsp. flour, salt, thyme and pepper; mix well. Add pork cubes. Stir to evenly coat. Place the coated pork chops on waxed paper; reserve remaining flour mixture.
• 2. In a Dutch oven or 4-qt. saucepan, heat oil over medium-high heat until hot. Add coated prok cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally. Add all remaining stew ingredients except 2 Tbsp. water. Bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes, or until pork is tender, stirring occasionally.
• 3. In a small bowl, combine 2 Tbsp. water and reserved flour mixture; blend until smooth. Add to stew; cook and stir 2 to 4 minutes or until thickened.
• 4. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour, baking powder and 1/4 tsp. salt; mix well. Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
• 5. Drop by tablespoons onto hot stew. Cover tightly; cook 25 to 35 minutes or until dumplings are fluffy and no longer doughy. DO NOT PEEK. Keep the pan tightly covered while dumplings are cooking.

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
• Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
• Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
• To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
• When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

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.

SLOW-COOKED PORK STEW WITH DUMPLINGS

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

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.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

CIDER PORK STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
• Add pork cubes, close bag and shake to evenly coat meat.
• Place the coated pork on waxed paper; reserving remaining flour mixture.
• In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
• Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
• Add remaining stew ingredients except for the 2 Tbsp water.
• Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
• Combine 2 Tbsp water and reserved flour mixture in a small bowl.
• Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
• Lightly spoon the flour into measuring cup level off.
• In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
• Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
• Drop by tablespoons onto hot stew.
• Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
• Keeping the pan covered tightly results in light, fluffy dumplings.