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Northern Apple Stew

Servings 4


  • 600 g Pork Shoulder or other suitable cut, cut into "chops" shape
  • 1/2 onion chopped
  • 1 Tbsp white wine vinegar apple cider vinegar would be better
  • Juice of 1 apple or 1/4 cup apple cider
  • 1 Tbsp Mustard Dijon preferred
  • 100 ml heavy cream
  • Chicken Broth As needed to cover the stew
  • 1 carrot sliced
  • 1 tsp dried sage fresh herbs are better
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 dried bay leaf


  • 1 Apple sliced
  • 1/4 onion Sliced and sauted in butter
  • 6 sticks Asaparagus sauted in butter
  • 2 Potatoes boiled in water and mashed without seasonings
  • bunch of parsley


  • Season both sides of the pork shoulder with salt. Sear them in a pot on high heat until golden brown and fond (browns bits on bottom) forms.
  • Remove the meat and add in half a chopped onion. Cook this for a few minutes until slightly softened. (I had to add water at this step because my fond was close to burning.)
  • Add 1 Tbsp of apple cider vinegar (I used white wine vinegar as substitute), juice of 1 apple (or 1/4 cup apple cider), 1 tbsp Mustard (Dijon preferred). Mix and make sure the fond and mustard is well dissolved into the sauce.
  • Add back the meat and any accumulated juices, then add in 100 ml of cream, 1 small bay leaf, 1 tsp each of dried sage, thyme and rosemary, and enough chicken stock to cover the meat.
  • Mix well and cover. Simmer on low heat.
  • 1 and a half hour later, the liquid should be reduced to a thick sauce and the meat tender.
  • Saute asparagus and onions in melted butter for about 5 minutes. I had additional potatoes that I boiled and mashed. Instead of seasoning it with salt, milk and butter, I used the braising sauce.
  • Serve.