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Braised Pork with Apples, Mushrooms, and Calvados Print Email


1 cup sliced shiitake mushrooms
1 cup chopped yellow onions
4 oz pancetta or bacon, chopped
3 cloves garlic, minced
2 TBS unsalted butter
1½ lbs pork stew meat (from shoulder), cut into 1-inch pieces
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 TBS fresh tarragon, chopped
1 TBS fresh thyme, chopped
½ tsp poppy seeds
¼ cup white wine
? cup Calvados or other apple brandy, or cognac
1 cup chicken stock
½ cup sour cream
1 cup peeled, cored, and sliced McIntosh (or similar) apples
Kosher salt and ground black pepper
GARNISH: toasted, diced almonds; chopped parsley

In a large skillet or Dutch oven over medium heat, sauté mushrooms, onions, pancetta, and garlic in butter until onions are translucent, about 5 to 7 minutes. Remove from pan and set aside, covered.

Season pork with salt and pepper. Add pork and poppyseed to pan and sauté until pork is lightly browned, about 8 to 10 minutes.
Add tarragon, thyme, wine, Calvados, chicken stock, and reserved mushroom, onion, and pancetta mixture and bring to a boil. Immediately reduce heat to a simmer, cover pan, and simmer for 1½ to 2 hours or until pork is tender.

Stir in sour cream and continue simmering, uncovered for 15 minutes to reduce liquid further. Meanwhile, toast a handful of diced or slivered almonds on the stovetop and chop a few tablespoons of parsley for garnish. Add apples to pan and continue cooking for 3 to 4 minutes to barely cook apples. They should still have some crunch. Season to taste with salt and freshly ground black pepper. Spoon onto plates (or bowls) and garnish with almonds and parsley. Serve with a crusty bread to sop up all the delicious sauce.

serves 4 Adapted from The Wine Lovers Cookbook
http://www.houseboateats.com/2009/11/pork-apples-mushrooms-calvados.html
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