Braised Pork with Apples & Calvados
Serving Size: 6
¼
cup butter -- divided
4 ounces pancetta -- diced
3
cloves garlic -- minced
1 large onion -- finely chopped
8
ounces mushrooms -- sliced
2 pounds pork shoulder --
cubed into 1" pieces
Salt and pepper -- to taste
½
cup flour
2 tablespoons fresh tarragon -- minced
1
tablespoon fresh thyme -- minced
½ cup calvados -- or other
apple liqueur
2 cups chicken broth
2
Granny Smith apples -- peeled, cored and sliced
1 cup sour cream
-- or crème fraiche
Melt
2T. butter in a heavy bottomed saucepan over medium heat and sauté the pancetta until beginning to turn golden brown.
Add in the garlic, onion and mushrooms and sauté
until onions caramelize and mushrooms release their liquid; about 5-7 minutes. Remove from the pan and set aside.
Season the pork with salt and pepper and toss with
the flour.
Melt the remaining 2 T. butter
and brown the pork.
Add the mushroom mixture
back to the pan along with the herbs, calvados and chicken broth. Bring to a boil, reduce heat and simmer, covered, 1 - 1
1/2 hours or until pork is tender.
Just before serving stir in the apples and simmer for 5-6 minutes or until apples soften slightly; do not overcook
as they should still have some crunch.
Stir in the sour cream, adjust seasoning with salt and pepper and serve with potatoes or pasta and a nice bread to
soak up the juices.
Per
Serving (excluding unknown items): 591 Calories; 38g Fat (63.8% calories from fat); 30g Protein; 19g Carbohydrate; 2g Dietary
Fiber; 131mg Cholesterol; 940mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable;
1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat.
