Braised Pork with Apples
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Seasons and Suppers · by Jennifer Maloney

Braised Pork with Apples

NUTRITION · PER SERVING140M COOK
CAL 27%·PRO 73%
CARBS 23G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER11G TOTAL SUGAR
FAT 32G54% OF CAL
11G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pork shoulder braised low and slow with carrots, parsnips, and apples in apple cider broth, finished with a rich cream sauce. A comforting fall dinner with plentiful gravy for mashed potatoes.

mainamericanroastporkgluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 2 lb pork shoulder (fat trimmed and cut into chunks *see Note 1 below)
  • Salt and freshly ground pepper
  • 1 Tablespoon cooking oil
  • 1 small onion (sliced)
  • 1 clove garlic clove (crushed)
  • 1 medium carrot (chopped or sliced)
  • 1 medium parsnip (chopped or sliced (or use more carrot))
  • 1/2 cup apple cider or apple juice (not apple cider vinegar! *see Note 2 below)
  • 1 3/4 cups chicken broth
  • 3 fresh thyme sprigs (or a generous pinch of dried thyme leaves)
  • 1 large red-skinned apple (such as Honeycrisp) (cored and cut into 8 wedges)
  • 1 Tablespoon butter
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy whipping cream (35% b.f.)
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
  • 2-3 Tablespoons fresh parsley (chopped)
PREP
20M
SODIUM
697MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.