Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

A couple tablespoons of apple brandy add a hint of extra fruit flavor to this tasty pork stew.

Recipe by David Joachim
Source: Better Homes and Gardens


Recipe Summary

50 mins
2 hrs
2 hrs 50 mins
10 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.

  • Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.

Nutrition Facts

272 calories; fat 8g; cholesterol 68mg; saturated fat 2g; carbohydrates 24g; mono fat 3g; poly fat 2g; insoluble fiber 4g; sugars 15g; protein 24g; vitamin a 144.7IU; vitamin c 6.3mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 5.9mg; vitamin b6 0.5mg; folate 25.5mcg; vitamin b12 0.8mcg; sodium 504mg; potassium 765mg; calcium 45mg; iron 2.1mg.