Pork and Apple Stew Recipe

Heat the grapeseed oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork butt pieces generously with salt and pepper.

Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned. This creates a good crust and builds flavor for the stew.

Pour in the wine, scraping up any remaining browned bits from the bottom of the pot with a wooden spoon — this adds a lot of flavor to the stew. Let it cook for a few minutes more to reduce slightly.

Return the browned pork pieces to the pot. Add the apple cider, chicken broth, apples, bay leaves, rosemary sprigs, and parsley sprigs. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally, until the pork is fork-tender.