Bariatric Foodie

Yummy Fall Pork & Apple Stew

Pork and apples – they’re a natural pair! Try them a new way with this comforting stew that’s both savory and a tiny bit sweet, and packed with flavor.

Servings	Prep Time
8servings	15minutes

Cook Time	Passive Time
5hours	4hours

Servings	Prep Time
8servings	15minutes

Cook Time	Passive Time
5hours	4hours

Ingredients

3slices bacondiced
2lbs. pork country ribscubed
1medium yellow onioncut into slivers
1tsp. salt
1/2tsp. ground black pepper
1tsp. dried sage
1tsp. garlic(I minced fresh garlic but you can also use garlic powder)
1tsp. ground ginger
1tsp. Dijon mustard
1tsp. basil leavesfinely chopped
1inch rosemary sprigneedles finely chopped
1/2tsp. nutmeg
4c. broth(I used chicken but you can use pork or chicken)
1c. hard cider
1/4c. apple cider vinegar or dry cooking wine(I used the wine)
3c. diced sweet potato or butternut squash
3medium Honeycrisp applespeeled, cored and sliced

Instructions

If your crockpot has a stovetop setting, set it to medium and add bacon pieces. Fry to render the fat, then remove and save for later.
Turn the heat up to high and add country ribs, searing the pieces on all sides. Remove.
In a small bowl, loosely mix together all your herbs and spices. Add onions, spices and mustard to the crockpot and stir until any remaining bacon fat is incorporated. Add pork back to pot.
Add broth, cider and sweet potatoes (or squash) and set the crockpot to cook on low for 4 hours.
Add apple slices and allow it to cook one additional hour.
Serve hot with some fresh, chopped sage or whole grain mustard on top, if you like!