pork and apple supper

Pork

A quick stovetop dish of pork medallions paired with sautéed apples and onions—sweet and savory harmony in a skillet.

1 1/2 pounds boneless pork, cubed
1 tablespoon vegetable oil 4 cups water
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme 1/4 teaspoon pepper
1 bay leaf
10 small red potatoes, quartered 4 medium tart apples, peeled and cut into wedges
2 tablespoons cornstarch 2 tablespoons cold water

In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is almost tender.
Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.