Stewed Pork with Apples and Butternut Squash
3 tablespoons vegetable oil
3 1-1/2-inch thick center-cut pork
chops, trimmed of fat, and cut in
1 large onion, chopped
1 large fresh fennel bulb, trimmed and
2 cloves garlic peeled and chopped
1 Cortland, Granny Smith, or cooking
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
Salt and freshly ground pepper,
3 to 4 tablespoons pure maple
syrup (honey may be used in
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.