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Stewed Pork with Apples and Butternut Squash

3 tablespoons vegetable oil

3 1-1/2-inch thick center-cut pork

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chops, trimmed of fat, and cut in

bite-sized cubes

1 large onion, chopped

1 large fresh fennel bulb, trimmed and

coarsely chopped

2 cloves garlic peeled and chopped

1 Cortland, Granny Smith, or cooking

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apple, peeled, cored, and sliced

1 pound butternut squash, peeled, and

cut into cubes (about 1 1/2-inch)

1/2 teaspoon ground cumin

1 cup canned chopped tomatoes

1-1/2 teaspoons dried sage,

marjoram, thyme, or herbs

de Provence

Salt and freshly ground pepper,

to taste

3 to 4 tablespoons pure maple

syrup (honey may be used in

a pinch)

1/4 cup chopped, fresh parsley for garnish

Heat oil in a large frying pan (one that has a cover). Add pork and saute, uncovered, until browned, stirring occasionally.

Remove pork with slotted spoon; set aside.

Add onion, fennel, garlic, apples and squash to the frying pan. Cook over medium-high heat for about 3 minutes, stirring constantly.

Add pork, cumin and tomatoes to cooked vegetables and simmer, covered,

over low heat until pork is tender when pierced with a sharp knife -

about 30 minutes.

Stir in herbs and salt and pepper, to taste, and maple syrup. Cook

uncovered for another 5 minutes, stirring occasionally.

Top with chopped parsley.

Serve with brown rice and fresh, whole. green string beans.

Serves 4.