This hearty dish combines slow-braised pork with tart green apples, onions, and garlic in a rich, creamy sauce infused with sage and nutmeg. The savory pork is balanced by the bright acidity of the apples, creating a complex and satisfying flavor profile. Topped with golden, flaky cornmeal-yogurt biscuits, this meal is perfect for cozy weeknight dinners or potlucks. It’s a rustic, home-style comfort food that feels luxurious yet simple to prepare. The biscuits soak up the delicious sauce, making every bite indulgent. Serve with a crisp white wine and steamed green beans for a complete, balanced meal that brings warmth to the table.
Creamy Pork & Aples With Cornmeal Biscuits
Description
This hearty dish combines slow-braised pork with tart green apples, onions, and garlic in a rich, creamy sauce infused with sage and nutmeg. The savory pork is balanced by the bright acidity of the apples, creating a complex and satisfying flavor profile. Topped with golden, flaky cornmeal-yogurt biscuits, this meal is perfect for cozy weeknight dinners or potlucks. It&# 226;ÂÂs a rustic, home-style comfort food that feels luxurious yet simple to prepare. The biscuits soak up the delicious sauce, making every bite indulgent. Serve with a crisp white wine and steamed green beans for a complete, balanced meal that brings warmth to the table.Ingredients
Directions
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Peel, core, and slice the tart green apples.
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Finely chop the onion and mince the garlic cloves.
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Cut the boneless leg of pork or loin into 1-inch cubes.
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In a large slow cooker, combine the chopped onion, minced garlic, and sliced apples.
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Sprinkle the apple mixture with sugar, dry sage, white pepper, and nutmeg.
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Toss the pork cubes in all-purpose flour until lightly coated.
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Arrange the floured pork cubes over the apple mixture in the slow cooker.
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Pour the dry white wine over the pork and apples.
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Cover and cook on low setting for 7 to 8 hours, until the pork is very tender.
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While the pork cooks, prepare the cornmeal-yogurt biscuits.
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In a large bowl, stir together flour, cornmeal, baking powder, sugar, and salt.
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Using a pastry blender or two knives, cut cold diced butter into the flour mixture until it resembles coarse crumbs.
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Add plain nonfat yogurt and stir just until a sticky dough forms.
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Gather the dough into a ball and knead gently on a floured surface.
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Roll or pat the dough out to a thickness of about 1/2 inch.
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Use a 2.5-inch cutter to cut the dough into 12 rounds.
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Place the biscuits about 1 inch apart on an ungreased baking sheet.
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Bake in a 450ðF (232ðC) oven for 10 to 12 minutes, until golden brown.
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When the pork is almost done, mix cornstarch and whipping cream in a small bowl.
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Blend the cornstarch-cream mixture into the pork mixture in the slow cooker.
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Increase the slow cooker setting to high.
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Cover and cook for 10 to 15 more minutes, until the sauce is hot and bubbly.
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Season the stew with salt to taste.
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Arrange 6 to 8 warm biscuits around the edge of the pork mixture in the cooker.
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Serve the remaining biscuits in a basket alongside the stew.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 147.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 14.2mg1%
- Total Carbohydrate 34.1g12%
- Dietary Fiber 3.2g13%
- Sugars 6.8g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
