CIDER PORK STEW WITH CHEDDAR DUMPLINGS
Another great recipe from my friend Norma. A hint: choose sweet potatoes with the darker orange skins--they have more flavor and moisture. Photo: Pillsbury.com
Provided by Ellen Bales
Categories Pork
Time 1h50m
Number Of Ingredients 20
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.
APPLE AND PORK STEW
This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.
Provided by LIZZY217
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g
PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
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).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
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