Slow-Cooked Pork with Apple and Prune Sauce
Serve this dish with some mashed potatoes and some steam-in-the-bag green beans.
INGREDIENTS | SERVES 6–8
- 12 pitted prunes
- 3 pounds boneless pork steaks, trimmed of fat
- 2 Granny Smith apples, peeled, cored, and sliced
- ¾ cup dry white wine or apple juice
- ¾ cup heavy cream
- Salt and freshly ground pepper to taste
- 1 tablespoon red currant jelly
- OPTIONAL: 1 tablespoon butter
Add the prunes, pork steaks, apple slices, wine or apple juice, and cream to a 4-quart slow cooker. Salt and pepper to taste.
Cover and cook on low for 6 to 8 hours. Remove the meat and fruit to a serving platter and keep warm.
Bring the liquid in the cooker to a boil over the high setting. Reduce the setting to low and simmer until the mixture is reduced by half and thickened.
Whisk in the red currant jelly. Taste for seasoning and add more salt and pepper if desired. Whisk in the butter 1 teaspoon at a time for a richer, glossier sauce. Ladle the sauce over the meat or pour it into a heated gravy boat.
Microwave Baked Potatoes
To serve 8, wash 8 medium baking potatoes and pierce each one twice with a knife. Arrange on a microwave-safe plate; microwave on high for 10 minutes. Test for doneness; microwave longer if necessary. Wrap each potato in foil until it's time to serve them. Have butter and sour cream available at the table.
