Sweet and sour pork ragu with apples and boiled apple cider. Recipe adapted from Better Homes and Gardens. I served it with farfalle (bow tie pasta) and broccoli crumbs.
12 ounces lean boneless pork, cut in 1-inch pieces
1/2 medium onion, sliced
2 garlic cloves, minced
1/4 cup boiled apple cider
1 tart apple, cored, peeled and chopped
1 14 1/2 ounce can diced tomatoes
1/4 cup chicken broth
1 tbsp. capers
Cook pork, onion, and garlic in Dutch oven over medium-high heat until browned, about 5 minutes. Add apple cider, broth and tomatoes, cook and stir, scraping up browned bits from the bottom. Reduce heat; simmer, uncovered, for 10 minutes. Stir in apples, cook 5 minutes more. Remove from heat. Stir in capers. Serve warm.