Braised Pork with Apples, Mushrooms & Bacon!
Another fall favorite at the cabin! Just a stunning pork stew! A melange of amazing flavors…. apples, garlic, onions, shiitake mushrooms, herbs, apple brandy, bacon and a little sour cream swirled before serving….how can this be anything but outrageous!
- 1 1/2 lbs of pork stew meat (from the shoulder) cut into 1″ pieces
- salt and pepper to season pork
- 1 cup of shitake mushrooms, chopped or sliced
- 1 cup of chopped onions
- 4 oz of bacon, chopped
- 4 cloves of garlic, minced
- 2 Tbs of butter
- 1 Tbs of chopped fresh tarragon
- 1 Tbs of chopped fresh thyme
- 1/2 tsp of poppy seeds
- 1/4 cup of white wine
- 1/3 cup of apple brandy or Calvados
- 1 cup of chicken stock
- 1/2 tsp of kosher salt
- 1/4 tsp of black pepper
- 1/2 cup of sour cream
- 1 cup of peeled, cored and sliced McIntosh apples
- chopped fresh parsley for garnish
Season the pork with salt and pepper. In a large skillet, over medium heat, saute the mushrooms, onions, bacon and garlic in the butter until the onions start to soften, about 7 minutes.Add in the pork, tarragon, thyme and poppy seeds and continue sauteing until the pork is lightly browned, about 10 minutes.Add in the wine, brandy, chicken stock and salt & pepper, bring to a boil. Reduce the heat to low, cover and simmer for 40 minutes, then stir in the sour cream and apples, continue simmering for 15 minutes to reduce the liquid.All done! Taste and add salt if needed. To serve, spoon onto plates and garnish with the parsley.
Delicious served over spinach fettuccine or mashed potatoes!