Granny Smith's Pork Skillet
Although it can be served all year round, this hearty stovetop supper seems perfect for a cool autumn day. Serve over noodles and accompany with red cabbage slaw and buttered rye bread.
1 pound pork cubes, 1/2-inch (fresh pork leg, tenderloin or loin)
1 teaspoon vegetable oil
4 Granny Smith apples, cored and sliced into 1/2-inch wedges
1 cup dry white wine or chicken broth
1/2 cup brown sugar
1/4 cup cider vinegar
3 tablespoons cornstarch stirred into 1/2 cup cold water
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Heat oil in large nonstick skillet over medium-high heat. Add pork and brown on all sides.
- Add apple slices, cook and stir for 3 minutes, until apples soften.
- Add 1/2 cup wine, reduce heat, cover and simmer 10 minutes.
- Add brown sugar, vinegar, cornstarch mixture, Worcestershire, salt and pepper with remaining wine to skillet. Cook over medium heat, stirring constantly until sauce thickens.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 450 calories Protein 25 grams Fat 8 grams Sodium 1040 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 61 grams Fiber 3 grams.
Recipe and photograph provided courtesy of National Pork Board.