👨‍🍳 Instructions

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot, until golden brown on all sides. Remove the pork and set aside.

   💡 Tip: Browning the pork in batches ensures a good sear, which adds depth of flavor to the stew.
2. 2

   Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Sautéing the onions until they are well softened and slightly caramelized builds a sweet base for the stew.
3. 3

   Sprinkle the flour over the onions and garlic and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

   💡 Tip: This step helps to thicken the stew later on.
4. 4

   Pour in the white wine or apple cider, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.

   💡 Tip: Deglazing the pot with wine or cider captures all the flavorful browned bits.
5. 5

   Return the browned pork to the pot. Add the chicken or vegetable broth, thyme sprigs, and bay leaf. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the pork is tender.

   💡 Tip: Simmering on low heat allows the pork to become tender without drying out.
6. 6

   Add the apple chunks to the pot. Cover and continue to cook for another 20-30 minutes, or until the apples are tender but still hold their shape.

   💡 Tip: Adding the apples later in the cooking process prevents them from becoming mushy.
7. 7

   Remove the thyme sprigs and bay leaf. Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley before serving.

   💡 Tip: This stew is delicious served with mashed potatoes, crusty bread, or rice.