• 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


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; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 68 mg cholesterol; 504 mg sodium. 765 mg potassium; 24 g carbohydrates; 4 g fiber; 15 g sugar; 24 g protein; 0 g trans fatty acid; 145 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 1 mcg vitamin b12; 45 mg calcium; 2 mg iron;


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