Recipe by Baby Chevelle
This is a remarkably tasty dish. Love to cook it in the fall. The combination of apples and pork can't be beat. It may take a little effort, but believe me it is worth it. This is a Taste of Home Recipe. Don't let the length of ingredients fool you, it's really not that bad, just assemble everthing you need first and it will go quickly. Also don't fret if you don't have an ovenproof 12 inch skillet, that just makes it more convient, just tranfer to baking dish.
- 1 lb bacon, cut into 2 inch pieces
- 3 medium onions, chopped
- 3 lbs boneless pork, cubed
- 3⁄4 cup flour
- cooking oil (optional)
- 3 tart cooking apples, peeled and chopped
- 1 teaspoon rubbed sage
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup apple cider
- 1⁄2 cup water
- 4 medium potatoes, peeled and cubed
- 1⁄2 cup milk
- 5 tablespoons butter or 5 tablespoons margarine, divided
- salt and pepper
- snipped fresh parsley (optional)
Directions See How It's Made
- Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
- In drippings, saute onions until tender; remove with a slotted spooon and set aside.
- Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
- To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
- Cover and bake at 325 for 2 hours or until pork is tender.
- In a saucepan, cook potatoes in boiling water until tender.
- Drain, and mash with milk and 3 tablespoons butter.
- Add salt and pepper to taste.
- Remove skillet from oven and spread potatoes over pork mixture.
- Melt remaining butter; brush over potatoes.
- Broil 6 inches from the heat for 5 minutes or until topping is browned.
- Sprinkle with parsley if desired.