Granny Smith Pork is a recipe that my aunt in Penarth used to make when we visited years ago. She had a Granny Smith tree in her garden. Good memories of amazing flavours. When this main dish is served with piping hot rice and seasonal greens, it is absolutely superb. The colours, flavours, aroma, texture all combine perfectly. The apple takes on the flavour of the Worchester Sauce subtly as a background taste. This blends with the pork, cider vinegar and brown sugar to create layers of flavour you will remember. If you can stir, sauté and simmer then you are on to a winner with Granny Smith Pork.
Granny Smith Pork
- Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Add the apple slices and saute for 3 minutes.
- Add 1/2 cup of the wine, reduce the heat, cover, and simmer for 10 minutes.
- Mix the other 1/2 cup of wine together with the remaining ingredients and add to the skillet.
- Cook over medium heat, stirring constantly, until sauce thickens.
- The Granny Smiths should be peeled and cored and sliced in slim wedges.
- To make it easier, the Pork should be boneless.