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This stovetop dish brings together tender chunks of pork shoulder and sweet apples for a deeply savory and subtly tangy main course. Everything comes together in one pan with minimal fuss making it a go to option for busy weeknights or when you want maximum flavor with minimal cleanup.
I had ripe apples and pork shoulder on hand and this dish came together like magic. It quickly became a household favorite for cozy weeknight dinners.
Ingredients
- Pork shoulder: trimmed and sliced into large pieces adds juicy rich flavor and stays tender
- Onion: sliced thin for a mellow aromatic sweetness
- Garlic: crushed for bold depth and background warmth
- Paprika: adds smoky vibrant color and flavor
- Onion powder: intensifies the savory notes
- Ground cumin: offers an earthy aromatic balance
- Crisp apples: like Gala bring natural sweetness and hold their shape
- Chicken or vegetable stock: builds the base of the sauce
- Balsamic vinegar: brightens the entire dish with tangy contrast
- Fresh parsley: added at the end for color and freshness
- Salt and black pepper: essential for seasoning and balance
Step-by-Step Instructions
- Sear the Base:
- Add pork shoulder pieces apples onion and garlic to a deep frying pan over medium high heat to start building flavor immediately
- Layer in Flavor:
- Pour in stock and sprinkle over paprika onion powder cumin balsamic vinegar salt and black pepper making sure everything is evenly distributed
- Simmer Without Stirring:
- Increase heat to bring mixture to a boil then reduce to medium and simmer uncovered for 25 to 30 minutes letting the sauce naturally reduce and coat the meat and apples
- Monitor and Adjust:
- If the sauce reduces too fast add a splash of water to maintain a gentle simmer and prevent sticking
- Finish with Freshness:
- When the liquid has thickened into a glaze and the pork is fork tender season again if needed and finish with a sprinkle of fresh parsley before serving
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Storage Tips
Let the dish cool completely before storing. It keeps well in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.
Ingredient Substitutions
Swap pork shoulder with boneless pork loin for a leaner version. Use honeycrisp or pink lady apples if Gala is unavailable. Apple cider vinegar can be used in place of balsamic if needed.
Serving Suggestions
Serve with roasted sweet potato and sautéed kale for a complete meal. Mashed potatoes or buttered green beans also complement the richness beautifully.
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Cultural Context
Pork and apples are a traditional pairing in European cooking. This one pan version borrows from rustic country kitchen roots where ingredients were simple and full of flavor.
I love the sweetness the apples bring especially when paired with the balsamic glaze. My kids always ask for seconds when I make this dish and it has become a comfort classic in our home.
Frequently Asked Questions About Recipes
- → What cut of pork works best for this dish?
Pork shoulder is ideal as it stays tender and moist when simmered. Make sure to cut it into large chunks.
- → Do I need to peel the apples?
No, the apples are sliced with the skin on. This adds texture and helps them hold their shape during cooking.
- → How do I know when the pork is done?
The pork is ready when the liquid has reduced to a glaze and the meat is tender and coated.
- → Can I prepare this ahead of time?
Yes, this dish reheats well. Store in the fridge and gently reheat on the stove or in the microwave.
- → What side dishes pair well with this meal?
Roasted sweet potatoes and sautéed kale are excellent choices. Butternut squash or steamed greens also work well.