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    You are in: Home / Recipes / Apple Braised Pork (For a Tougher Cut of Meat) Recipe
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    Apple Braised Pork (For a Tougher Cut of Meat)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    CountryMama's Note:

    I saw this dish on Chef at Home with Michael Smith and tried it out when I had a pork leg roast on hand. The original recipe uses a lot of terms like "a few", "a couple", and lots of "or"s so I'm just putting down what I used. If you prefer, substitute some of the chicken broth with white wine. I served this over whole wheat spaetzle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
    2. 2
      Remove roast and drain excess grease.
    3. 3
      Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
    4. 4
      Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
    5. 5
      Simmer approximately two hours, or until pork is very tender.
    6. 6
      The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.

    Ratings & Reviews:

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    Nutritional Facts for Apple Braised Pork (For a Tougher Cut of Meat)

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 949.5
     
    Calories from Fat 568
    59%
    Total Fat 63.1 g
    97%
    Saturated Fat 18.4 g
    92%
    Cholesterol 171.9 mg
    57%
    Sodium 641.1 mg
    26%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 8.0 g
    32%
    Sugars 16.5 g
    66%
    Protein 43.7 g
    87%

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