A one-pot classic French farmer style meal. The layers of flavor are built up in one pot, a slow braise and top it off with mashed potatoes that are crisped under the broiler. YumO as Rachel Ray might say.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsIngredients
Directions
Cook bacon in an oven proof 12 inch skillet until crisp.
Remove with a slotted spoon to paper towels to drain.
In drippings, sauté onions until tender; remove with a slotted spoon and set aside.
Dust pork lightly with flour.
Brown a third at a time in drippings, adding oil if needed.
Remove from heat and drain.
To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper.
Stir in cider and water.
Cover and bake at 325 degrees for 2 hours or until pork is tender.
In a sauce pan, cook potatoes in boiling water until tender.
Drain and mash with milk and 3 tablespoons of butter.
Add salt and pepper to taste.
Remove skillet from oven and spread potatoes over pork mixture.
Melt remaining butter; brush over potatoes.
Broil 6 inches from heat for 5 minutes or until topping is browned.
Sprinkle with parsley if desired.
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