Fall is the perfect time of year for a dish that brings together the traditional pairing of apples and pork. 


Quarter cup Butter (½ of a

2-3 strips of Bacon,
 finely diced

1 cup diced Onion

Half cup cubed Carrot

Half cup cubed Celery

2 cups cubed Apple 
 (cut into 2 ind. cups)

2 cups of cubed Pork
 (about 1 ½ pounds)

Salt & Black Pepper

1 tsp rubbed Sage

2-3 leaves fresh Sage

1 tsp granulated Garlic

Quarter cup all purpose Flour

2 cups Chicken Broth

Half cup Apple Cider


  • Step 1: Melt butter in pot and cook bacon in butter until bacon becomes crispy.
  • Step 2: Add onion, celery, carrots, and one cup of apple. Cook about 8-10 minutes. Onions will start to become clear and apples will start to get mushy. Add pork and spices. Cook until pork turns white (about 6 more minutes).
  • Step 3: Add flour and mix very well. Mixture will clump together. You will want to cook for a minimum of five minutes, stirring constantly. This will cook the flour & remove any starchy flavors in the finished stew.
  • Step 4: Add apple cider stirring and cooking for 2 minutes. Slowly add chicken stock, about ½ a cup at a time. You may not need to add all the stock. Watch the consistency closely and stop adding stock once the desired thickness is achieved.
  • Step 5: Turn heat down to low, add remaining cup of apples, and allow simmering for 45 minutes to one hour. You can serve the stew at this point or chill the stew quickly, and serve the following day. Enjoy!!