Pork Stew With Apricots And Prunes Recipes

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
• Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Steps:

• Preheat oven to 350 degrees F.
• Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
• Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

Steps:

• In a large soup pot over medium heat, warm the oil.
• Add in cubed pork; stir/saute for about 5 minutes or until browned.
• Add in onions, carrots, and garlic; saute for 2 minutes.
• Add in stock, sage, allspice, salt, and pepper; bring to a boil.
• Lower heat to medium-low and simmer, covered, for 30 minutes.
• Add in the potatoes and mushrooms; bring to a boil.
• Lower heat to medium-low and simmer, covered, 20 minutes.
• Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
• For a thicker stew, blend flour and water in a cup.
• Stir mixture into stew for 2-3 minutes or until thickened.

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Steps:

• Set oven to 350 degrees.
• Heat oil in a large heavy pot over medium-high heat.
• Add in the cubed pork and brown in batches; transfer to a bowl.
• To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
• Add in flour and stir with spoon for about 3 minutes.
• Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
• Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
• Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
• Season with salt and pepper.

Steps:

• In large skillet, heat oil over medium-high heat; brown pork chops.
• Transfer to crock pot.
• Add onions, garlic, apricots and prunes to pork chops.
• Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
• Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
• Remove pork chops to plate and keep warm.
• Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
• Serve with chops.