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Creamy Pork and Apples with Cornmeal Biscuits
1 small onion, finely chopped
3 garlic cloves, minced
2 large apples, tart green, peeled, cored and sliced
2 teaspoons sugar
2 teaspoons dry sage
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 1/2 pounds pork, boneless fresh leg, trimmed and cubed
3 tablespoons flour
1/2 cup dry white wine
1 1/2 tablespoons cornstarch
1/3 cup whipping cream
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup cold butter/margarine
3/4 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 large 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 1/2" thick. Using a 2 1/2" 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.
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Pork Apples