This takes a bit of patience to prepare. It’s not an easy dish, and you might need a few minutes or hours off your busy schedule just to be able to make this, but it’s something that is worth spending time for. Everyone will get to enjoy this dish, and your efforts won’t be wasted when you see how much they love it.
One of our friends from Taste of Home has this to say about this recipe:
“I’ve always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree that its wonderful flavor makes it well worth the extra effort.”
Unlike our friend here, I don’t like apples and pork together. But I have to make an exception with this one. The tastes of apples and pork really go well together, something that I truly didn’t expect. It’s a bit of hard work as it involves a bit of preparation, but it’s totally worth it.
Ingredients
1 pound sliced bacon, cut into 2-inch pieces
3 medium onions, chopped
3 pounds Tyson boneless pork, cut into 1-inch cubes
3/4 cup Gold Medal all-purpose flour
Wesson canola oil, optional
3 medium tart apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon McCormick ground nutmeg
1 teaspoon Morton salt
1/4 teaspoon pepper
1 cup American Garden apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup Borden milk
5 tablespoons Land O Lakes butter, divided
Additional salt and pepper
Minced fresh parsley, optional
Instructions
Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
To the pork, add the 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.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.
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Quick Tip: Serve with a bowl of thin soup.
Thanks again to Taste of Home for this amazing recipe.
I happen to LOVE pork with apples and onions and have since I was a kid. This dish sounds delicious, but the mashed potato topping does not match the pie crust topping in the photo. Nor can I identify the long pieces on the left side of the photo. Despite teh inconsistency, I HAVE to try this pie.