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Pork and Apple Stew

 
One serving costs about $1.92

$1.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

Pork and Apple Stew takes about 45 minutes from beginning to end. This recipe serves 8. One serving contains 366 calories, 34g of protein, and 15g of fat. For $1.92 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Autumn will be even more special with this recipe. It works well as a reasonably priced main course. Head to the store and pick up flat leafed parsley, bay leaves, grapeseed oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. 1 person found this recipe to be flavorful and satisfying. With a spoonacular score of 73%, this dish is good. Similar recipes include Apple and Butternut Squash Pork Stew, Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored), and Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored).

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Jana Winery Cathedral Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Jana Winery Cathedral Cabernet Sauvignon

25 months of barrel aging produced a well structured, chewy, firm wine with aromas and tastes of violets and mint, and a long, full finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup apple cider
apple cider
2
2  bay leaves
bay leaves
2
2  bay leaves
bay leaves
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup
1 cup chicken broth
chicken broth
0.5 cup
0.5 cup dry white wine
dry white wine
1
1  diced fennel bulb
diced fennel bulb
2 sprigs
2 sprigs flat leafed parsley
flat leafed parsley
3
3  granny smith apples
granny smith apples
3 Tbsps
3 Tbsps grapeseed oil
grapeseed oil
0.5 small head
0.5 small head green cabbage
green cabbage
some
some kosher salt
kosher salt
2 medium
2 medium diced onions
diced onions
3 pounds
3 pounds pork butt
pork butt
2 Tbsps
2 Tbsps dry whole fresh rosemary
dry whole fresh rosemary
1 cup apple cider
1 cup
apple cider
2  bay leaves
2
bay leaves
2  bay leaves
2
bay leaves
0.5 tsps black pepper
0.5 tsps
black pepper
1 cup chicken broth
1 cup
chicken broth
0.5 cup dry white wine
0.5 cup
dry white wine
1  diced fennel bulb
1
diced fennel bulb
2 sprigs flat leafed parsley
2 sprigs
flat leafed parsley
3  granny smith apples
3
granny smith apples
3 Tbsps grapeseed oil
3 Tbsps
grapeseed oil
0.5 small head green cabbage
0.5 small head
green cabbage
some kosher salt
some
kosher salt
2 medium diced onions
2 medium
diced onions
3 pounds pork butt
3 pounds
pork butt
2 Tbsps dry whole fresh rosemary
2 Tbsps
dry whole fresh rosemary

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

  1. Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.
  2. Season the pork with salt and pepper.
  3. Working in batches to avoid overcrowding, brown the pork pieces on all sides.
  4. Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.
  5. Saut the veggies in the pork dripping for about 5 minutes.
  6. Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.
  7. Cook for a few minutes more.
  8. Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.
  9. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.
  10. Remove the rosemary, bay leaves, and parsley springs before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.93
Ingredient
1 cup apple cider
2 bay leaves
2 bay leaves
½ teaspoons black pepper
1 cup chicken broth
½ cups dry white wine
1 diced fennel bulb
2 sprigs flat leafed parsley
3 granny smith apples
3 tablespoons grapeseed oil
½ small heads green cabbage
2 mediums diced onions
3 pounds pork butt
2 tablespoons dry whole fresh rosemary
Price
$0.32
$0.04
$0.04
$0.03
$0.76
$1.63
$0.78
$0.08
$2.41
$0.27
$0.55
$0.48
$7.53
$0.50
$15.41

Nutritional Information

Quickview
366 Calories
33g Protein
15g Total Fat
20g Carbs
30% Health Score
Limit These
Calories
366k
18%

Fat
15g
24%

  Saturated Fat
4g
25%

Carbohydrates
20g
7%

  Sugar
13g
16%

Cholesterol
102mg
34%

Sodium
440mg
19%

Alcohol
1g
9%

Get Enough Of These
Protein
33g
67%

Selenium
48µg
69%

Vitamin B1
1mg
68%

Vitamin K
58µg
55%

Vitamin B6
1mg
52%

Vitamin B2
0.73mg
43%

Zinc
5mg
40%

Vitamin B3
7mg
40%

Phosphorus
391mg
39%

Vitamin C
25mg
31%

Vitamin B5
2mg
29%

Potassium
939mg
27%

Vitamin B12
1µg
26%

Fiber
4g
17%

Iron
2mg
15%

Vitamin E
2mg
15%

Magnesium
58mg
15%

Manganese
0.29mg
14%

Copper
0.24mg
12%

Folate
35µg
9%

Calcium
74mg
7%

Vitamin D
1µg
7%

Vitamin A
160IU
3%

covered percent of daily need

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