Apple Cider Pork Stew with Cheese Dumplings
Ingredients
For stew:
- 3 T. flour
- 1 tsp. salt
- ¼ tsp. thyme
- ⅛ tsp. pepper
- ¾ lb. boneless pork loin chops or roast, cubed
- 2 T. oil
- 2 cups apple cider or apple juice
- 1 cup water
- 3 cups sweet potatoes peeled and cubed (about 3 sweet potatoes)
- 2 cups apples peeled or unpeeled (cook’s choice), seeded, and cubed (about 2 apples)
- 1 cup onion chopped
- 2 T. water
For cheese dumplings:
- 1 cup flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- ⅔ cup buttermilk
- ¼ cup Cheddar cheese
- ½ tsp. parsley flakes optional
Instructions
To make stew:
- In a medium mixing bowl or gallon-sized plastic bag, mix together the flour, salt, thyme, and pepper.
- Add the pork cubes and stir or shake to coat pork evenly.
- Place coated pork cubes on waxed paper and reserve remaining flour mixture to be used a bit later.
- In a Dutch oven or large saucepan, heat oil over medium-high heat; add pork cubes and cook, stirring occasionally, for about 5 minutes or until browned on all sides.
- Add all remaining stew ingredients except for the reserved flour and 2 tablespoons water.
- Bring to a boil; reduce heat, cover, and simmer 45-60 minutes or until pork is tender, stirring occasionally.
- In a small bowl, mix together the reserved flour mixture and 2 tablespoons water and blend until smooth.
- Add to the stew; cook and stir for several minutes until stew is slightly thickened.
To make cheese dumplings:
- Mix together the flour, baking powder, and salt.
- Add the buttermilk, cheese, and parsley (if using) and stir just until moistened.
- Drop by tablespoonfuls into hot stew.
- Cover Dutch oven tightly and cook 25-35 minutes or until dumplings are fluffy and no longer doughy.
- Don’t peek sooner than 25 minutes.