Thanks to the richness of this year’s harvest, I am still in apple heaven. By now, I have eaten my way through almost three bowls of apples – I mean my large red spotted bowl – and there is still no end in sight.

Every now and then, I find some more apples on my door sill my neighbors have put there for me because they are happy that somebody is eating all these apples.

A surprisingly large amount of apples is finished off with smoothies or as a little afternoon meal.

~ spinach and apple smoothie ~

~ chopped apples with cinnamon and hemp seeds ~

And the rest is used for cooking. I had thought about making some kind of chicken or goulash dish with apples, but was not sure about which meat to use and how to season it. But then the Chef had the great idea to make something with pork and apples, and I immediately knew that this was going to be it and had ideas for the seasoning.

I do not eat a lot of pork, so I had not thought about that option, but it went incredibly well with the apples – the dish turned out as a wonderful combination of sweet and savory flavors, and the meat got wonderfully tender due to the rather long stewing time.


4 servings


butter or oil
4 onions, peeled and chopped
500 g (1 lb) pork cutlets, cut into bite-sized pieces
4 apples, seeds removed and cut into pieces
salt to taste
pepper to taste
1/2 tbsp ground Chinese five spices
1 pinch of ground cardamom
1 handful of fresh basil


In a large pot, heat some fat an sauté the onions. Add the pork and roast the meat from all sides while stirring carefully, then add the apples. Fill the pot with water so everything is just covered, and bring to boil, then reduce the heat to low. Season with salt, pepper, five spices, and cardamom, and stew covered for about an hour. Serve with fresh basil and enjoy.

Do you like sweet-and-savory dishes? If yes, which one is your favorite?

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