Main Course: Normandy-Style Pork Stew
Servings: 6-8 Servings
Preparation time: 10 Minutes
Cooking time: 60 Minutes
This Normandy-style recipe combines tender pork and sweet apples into a creamy sauce poured over noodles. True comfort food as the weather get chilly.
- 1 tablespoon vegetable oil
- 1 to 1 ½ pounds (500 to 750 grams) boneless pork like loin or roast, cubed
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 apples, finely chopped
- 2 cups water
- 2 cans cream of mushroom soup, preferably low sodium/salt
- ½ to 1 teaspoon dried thyme or Italian seasoning, adjust to your taste
- Salt and pepper to taste
- 1 package (400 g) macaroni noodles
Directions for Preparation
- Warm half of the the oil in a large pot on medium heat. Add the pork. Stir until browned.
- Remove the pork. Set aside.
- Add the remaining oil to the pot. When the oil is sizzling, add the onions and celery. Stir until softened.
- Add the apples the pan and cook stirring often for a few minutes.
- Add the pork back into the pot and add the water. Bring to a low boil. Lower the heat, cover, and cook for 30 to 40 minutes or until the pork is tender. Add water if needed.
- Meanwhile, cook the pasta noodles.
- Once the pork is tender, add the cans of mushroom soup, and the seasonings. Stir and heat through.
- Serve over the cooked noodles.