Friday, April 17, 2009

Cider-Braised Pork and Fall Vegetables

Ok, this is the finished product of the stew I cooked yesterday! It's sooooo good. Sorry about the picture. I was eating out of a white bowl so with this white background it doesn't look great. Don't let the picture stop you from making this stew! I served mine with some homemade wheat pita chips!

Cider-Braised Pork and Fall Vegetables

1 lb. boneless pork loin, cut into 1 1/2 inch chunks

2 medium onions, coarsley chopped

2 celery stalks, cut into 1/2 inch thick slices

2 parsnips (about 1/2 a pound), peeled and cut into 3/4 inch chunks

2 sweet potatoes, (about 1 lb), peeled and cut into 1 inch cubes

1 cup apple cider

1 cup chicken stock (reduced sodium)

1 1/2 teaspoons salt free garlic and herb seasoning

1/2 teaspoon salt

1 large apple, cut into 1/2 inch thick slices

Heat a large non-stick skillet over medium-high heat. Add the pork and cook, turning occasionally until browned, about 6 minutes.

Transfer the pork to a 5-6 quart slow cooker. Add the onions to the skillet; reduce heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 3 minutes. Transfer the onions to the slow cooker. Add the celery, parsnips, potatoes, cider, stock, garlic and herb seasoning, and salt. Cover and cook until the pork and vegetables are fork-tender, 4-5 hrs on high, or 8-10 hrs on low.

About 20 minutes before the cooking time is up, gently stir in the apple. Cover and cook on high until the apple is tender, about 15 minutes.

Serves 6 (1 cup serving)

5 pts per serving

P.S. I think I'll add some dried cranberries next time. It would go so well with the fall veggies!! If you do add them, be sure to recalculate the points per serving!

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