Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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:


    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
    Total Fat 63.1 g
    Saturated Fat 18.4 g
    Cholesterol 171.9 mg
    Sodium 641.1 mg
    Total Carbohydrate 53.6 g
    Dietary Fiber 8.0 g
    Sugars 16.5 g
    Protein 43.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes