1/2 C plus 1 T Calvados (apple brandy or apple schopps can be substitued)
2 C chicken broth
1 twelve ounce bottle of hard cider
1 1/2 lbs. unpeeled baby red potatoes, cut in half
2 large Granny Smith apples, peeled and cored, roughly chopped in food processor, about 3 C
2 T butter (1/4 stick), room temperature
2 T all purpose flour
1 T whole grain dijon mustard
Instructions
Cook onions in large sauce pan of boiling water 2 minutes, transfer to bowl of ice water, peel onions, set aside (do not use frozen pearl onions).
Cook bacon in heavy large pot. Drain on paper towel. Sprinkle pork loin with salt and pepper. Add pork to pot, working in 2 batches if necessary. Brown, about 7 minutes per batch. Use slotted spoon, transfer pork to large bowl. Reduce heat, add shallots and parsnips. Cover pot, cook until beginning to soften, stirring occasionally, about 5 minutes. Add 1/2 C Calvados, add broth, cider, reserved bacon crumpled or cut in small pieces,and pork with juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low, simmer until pork is tender, about 1 hour 15 minutes.
Add potatoes and onions to stew, cover and cook until vegetables are almost tender, 30-45 minutes. Add apples, cover and cook until potatoes are tender.
Stir butter and flour in small bowl to form paste, add to pot and blend. Stir in mustard, 2 t sage, 1 T Calvados. Bring to boil. Reduce heat to medium, simmer until thickened, stirring frequently, 2-3 minutes. Season with salt and pepper. Remove from heat. (Optional- splash with Calvados, stir.)
Sprinkle remaining finely chopped sage on top of each bowl.
Serving
Suggestions
a cold bottle of Hornsby's Hard Cider, crisp apple
Originally Submitted
1/31/2010
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