Pork and Apple Supper

Pork and Apple Supper

1 1/2 pounds boneless pork -- cubed


1 tablespoon vegetable oil

4 cups water

1 tablespoon chicken bouillon granules

1 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

10 to 12 small red potatoes -- (about 2 lbs.) quartered

4 medium tart apples -- peeled and cut into wedges

2 tablespoons cornstarch

2 tablespoons cold water



In a Dutch oven, brown pork in oil. Add water, bouillon, thyme,

pepper and

bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/2-2

hours

or until pork is almost tender. Add potatoes; cover and cook for 15

minutes. Add apples; cover and cook for 10-12 minutes or until

crisp-tender. Discard bay leaf. Combine cornstarch and cold water

until

smooth; stir into pork mixture. Bring to a boil; cook and stir for 2

minutes or until thickened.

Yield: 6-8 servings.