Creamy pork and apples w cornmeal biscuits

Yield: 6 Servings

Measure Ingredient
1 small Onion, finely chopped
3 Garlic cloves, minced
2 larges Apples, tart green, peeled, cored and sliced
2 teaspoons Sugar
2 teaspoons Dry sage
¼ teaspoon White pepper
¼ teaspoon Ground nutmeg
2½ pounds Pork, boneless fresh leg, trimmed & cubed 1"
3 tablespoons Flour
½ cup Dry white wine
1½ tablespoon Cornstarch
⅓ cup Whipping cream
1½ cup Flour
½ cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Sugar
½ teaspoon Salt
⅓ cup Cold butter/margarine
¾ cup Plain nonfat yogurt


Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple mixture (in crockpot). Pour in wine. Cover and cook LOW until pork very tender.

When pork is almost done, prepare Cornmeal Biscuits: In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut in butter. Add yogurt, stir just to form sticky ball. Gather into ball and knead slightly on floured board. Roll or pat out about ½" thick. Using a 2½" cutter, cut 12 rounds. Place about 1" apart on an ungreased baking sheet Bake at 450F until golden brown.

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 minutes). Season to taste. Arrange 6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in a basket.

Sunset Crockery cookbook

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at

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