Although it can be served all year round, this hearty stovetop supper seems perfect for a cool autumn day. Serve over egg noodles and accompany with coleslaw and rolls.
- 1 pound fresh leg of pork (OR loin or tenderloin, cut into 1/2-inch cubes)
- 1 teaspoon vegetable oil
- 4 Granny Smith apples (cored and sliced into 1/2 inch wedges)
- 1 cup dry white wine (OR chicken broth)
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- Heat oil in large nonstick skillet over medium-high heat. Add pork and brown on all sides. Add apple slices, cook and stir for 3 minutes, until apples soften. Add 1/2 cup wine, reduce heat, cover and simmer 10 minutes. Add brown sugar, vinegar, cornstarch mixture, Worcestershire, salt and pepper with remaining wine to skillet. Cook over medium heat, stirring constantly until sauce thickens.