Braised Pork with Chestnuts and Apfel
A very hearty and savory main dish perfect for cold, wet and blustery winter evenings and holidays.
Serving Size : 4
3.5 hours Preparation Time
Categories : Main Dish, Winter Holiday Meals
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds pork shoulder roast — boneless
2 tablespoons olive oil
1 cup onion — chopped
2 cloves garlic — chopped
1 large Granny Smith apple — cored and coarsely chopped
1 pound sweet potato — peeled and cubed
salt and pepper
1 teaspoon dried Herbes de Provence
1/4 cup apple brandy
2 tablespoons butter
8 ounces chestnuts — roasted and peeled
For the Chestnuts: Score the rounded side of the chestnuts. Place cut side up on a baking sheet. Roast for 20-30 minutes until the skins are browned and cut edge curl open. Working quickly, shell the nut and remove any brown skin. Saute in the butter until golden brown. Set aside.
For the Pork: Preheat the oven to 275F
In a heavy, lidded, oven proof pan, heat the olive oil to medium high. Season the pork with salt, pepper and herbes de provence. Sear the pork on all sides. Remove to a cutting board.
In the same oil, saute the onion, garlic and apple until golden.
Return the pork to the pan, add the Apfel or apple brandy, tightly cover and place in slow oven.
Cook slowly for 2.5 hours.
Add the chestnuts and sweet potato chunks. Cover and cook an additional 30-40 minutes.
Adjust the seasoning. Cut the pork into thick slices. Serve with a green or cucumber salad and crusty bread.
“Hearty Main Dish for Winter Holidays”
Per Serving (excluding unknown items): 817 Calories; 42g Fat (47.1% calories from fat); 47g Protein; 60g Carbohydrate; 10g Dietary Fiber; 158mg Cholesterol; 303mg Sodium; 11g Total Sugars; 2mcg Vitamin D; 97mg Calcium; 3mg Iron; 1758mg Potassium; 586mg Phosphorus. Exchanges: 14 1/2 Grain(Starch).