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Creamy Pork & Aples With Cornmeal Biscuits
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1
3
2
2
1
2
3
small Onion, finely chopped
cloves Garlic, minced
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•
•
•
•
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large Tart green apples; peeled, cored and sliced
teaspoons Each sugar and dry sage
/4 teaspoon Each white pepper and nutmeg
1/2 pounds Boneless leg of pork or loin, trimmed/cut into 1" chunks
tablespoons All purpose flour
• 1
• Cornmeal−yogurt biscuits*
/2 cup Dry white wine
• 1
• 1
−1/2 tablespoons Cornstarch
/3 cup Whipping cream
• Salt
Ina 3 quart or larger electrtic slow cooker, combine onion, garlic and
apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes
with flour, then arrange over apple mixture. Pour in wine. Cover and cook at
low setting until prok is very tender (7−8+hrs). When pork is almost done,
prepare Cornmeal−Yogurt biscuits. While biscuits are baking, mix cornstarch
and cream in a small bowl; blend into pork mixture. Increase cooker heat
setting to high. Cover and cook until sauce is hot and bubbly (10−15 more
minutes). Season to taste with salt. Arrange 6−8 biscuits around edge of
pork mixture in cooker. Serve remaining biscuits in a basket.
Cornmeal−Yogurt biscuts: In a large bowl, stir together 1 1/2 c.
all−purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp
sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a
pastry blender or 2 knives, cut butter into flour mixture until mix
resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until
mixture forms a sticky dough. Gather dough into a ball and knead gently on a
floured board; then roll or pat out about 1/2 inch thick. Using a floured 2
1
/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased
baking sheet. Bake in a 450 oven until golden brown, 10−12 minutes. Serve
hot.
Creamy Pork & Aples With Cornmeal Biscuits
54
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