Ingredients

• 2 tablespoons vegetable oil
• 0.25 cups all-purpose flour
• 1 pound boneless pork shoulder , cubed
• 2 tablespoons butter
• 1 red onion , diced
• 2 cloves garlic , minced
• 1 shallot , minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 pound new potatoes , cut into 1/2 -inch cubes
• 2 cups dry red wine
• 2 , 14 ounce
• 1 large Granny Smith apple - peeled , cored and diced

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place flour into a medium bowl. Add cubed pork; toss until coated, then shake off any excess flour. Cook and stir pork in hot oil until browned on all sides. Remove to a plate and set aside.
2. 2 Reduce heat to medium-low and melt butter in the same pot. Add onion, garlic, and shallot; season with thyme, rosemary, basil, salt, and pepper. Cook and stir until onion is tender and translucent, about 5 minutes. Mix in potatoes and cook for 5 minutes more.
3. 3 Pour in wine and broth. Add pork and apple. Cover and cook until potatoes and apple are tender, about 45 minutes.

Nutrition per serving