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A delicious way to use up leftover pork
Make and share this Creamy Pork and Apple Stew recipe from Food.com.
- 2 teaspoons margarine
- 1⁄4 cup onion, sliced
- 1 garlic clove, minced
- 3⁄4 cup water
- 1 (3 g) package chicken bouillon
- 8 ounces cooked pork, cubed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground sage
- 1 small apple (cored, pared and cut in 1/2 inch thick slices)
- 2 tablespoons raisins
- 2 teaspoons cornstarch
- 1⁄4 cup plain low-fat yogurt
- 1 cup cooked long-grain rice (hot)
- In 2 quart saucepan, heat margarine over medium heat until bubbly and hot.
- Add onion and garlic.
- Saute, stirring constantly until onion is translucent (about 3 minutes).
- Add water and broth mix and stir to combine.
- Bring to a boil.
- Reduce heat to a simmer.
- Add pork and seasonings.
- Cover and cook until pork is fork tender, about one hour.
- Stir apple slices and raisins into pork mixture.
- Cover and cook until apple slices are tender (about 15 minutes).
- Add cornstarch to yogurt and stir until thoroughly combined.
- Stir into pork mixture, and immediately remove from heat.
- Serve over cooked rice.
I substituted 6 oz low sodium chicken broth for bouillon. It came out OK, after all it left-over pork is the main ingredient. Perhaps some additional spices could improve the flavor.
Pork dishes just are not pork dishes without apples! This combines both and the flavour is wonderful. THanks for posting!