Pork and Apple Stew

The other day I mentioned really great pork and apple recipes, and one of them was a pork and apple stew recipe from Martha Stewart. I mentioned that I like this recipe because it allows you to play with it. It’s a good recipe to adjust to your own tastes. A few of you asked me what type of adjustments I had made, and I thought I would include a really good recipe I’ve come up with based on my family’s tastes.

3 pork cutlets or chops
1 1/2 onions
4 small or 2 large apples, peeled and sliced
2 celery sticks
2 cans chicken broth
3-4 potatoes, peeled and quartered
1 t. ginger
1 T. brown sugar
1/2 t. pepper
1 t. salt
1 1/2 T. Dijon mustard
olive oil

To dredge pork chops:
1/4 c. flour
1 t. salt
1 t. pepper

In a Dutch oven pan, heat 1 1/2 T. olive oil in pan over medium high heat. Put pork cutlets in Ziploc bag along with flour, salt, and pepper. Shake to dredge pork completely. Put in skillet to brown, approximately 3-5 minutes on each side.

When pork chops have browned, remove them from skillet and place on a plate. Put in onions, celery, apples, and potatoes. Heat through until onions are translucent. Add broth, ginger, brown sugar, pepper, salt, and Dijon mustard. Heat to boiling. Reduce to simmer. Add pork back into pan. Cover. Let simmer 45 minutes to 1 hour, or until liquid is thickened to the consistency you prefer. Liquid should be thick but plentiful.