Pork and Apple Supper

Yield: 6 servings

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Ingredients

1 1/2 pounds boneless pork, cut into 1- inch chunks

check olive oil 1 Tablespoon olive oil

check water 4 cups water

check chicken bouillon granules 1 tablespoon chicken bouillon granules

check dried thyme 1 teaspoon dried thyme

check pepper 1/4 teaspoon pepper

check bay leaf 1 bay leaf

10 small red potatoes (about 2 pounds), quartered

4 medium tart apples, peeled and cut into wedges

check cornstarch 2 Tablespoons cornstarch

check cold water 2 Tablespoons cold water

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Directions:

In a Dutch oven, brown pork in oil. Add 4 cups water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until pork is almost tender.

Add potatoes; cover and cook for 15 minutes.

Add apples; cover and cook for 10 to 12 minutes or until crisp-tender. Discard bay leaf.

Combine cornstarch and 2 tbsp cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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