Recipe: Creamy Pork and Apples with Cornmeal Biscuits (crock pot)

CREAMY PORK AND APPLES WITH CORNMEAL BISCUITS

1 small onion, finely chopped
3 garlic cloves, minced
2 large apples, tart green, peeled, cored and sliced
2 tsp sugar
2 tsp dry sage
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
2 1/2 lb fresh pork boneless leg, trimmed and cut into 1-inch cubes
3 tbsp flour
1/2 cup dry white wine
FOR THE CORNMEAL-YOGURT BISCUITS:
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/3 cup cold butter/margarine
3/4 cup plain nonfat yogurt
FOR THE SAUCE:
1 1/2 tbsp cornstarch
1/3 cup heavy (whipping) cream

Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple mixture (in crockpot). Pour in wine.

Cover and cook LOW until pork very tender.

WHEN PORK IS ALMOST DONE, PREPARE CORNMEAL BISCUITS:
In a large bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut in butter. Add yogurt, stir just to form sticky ball. Gather into ball and knead slightly on floured board. Roll or pat out about 1/2-inch thick. Using a 2 1/2-inch cutter, cut 12 rounds. Place about 1-inch apart on an ungreased baking sheet.

Bake in a preheated oven at 450 degrees F until golden brown.

TO MAKE THE SAUCE:
While biscuits are baking, mix cornstarch and heavy cream in a small bowl; blend into pork mixture. Increase cooker heat setting to HIGH; cover and cook until sauce is hot and bubbly (10-15 minutes). Season to taste.

TO SERVE:
Arrange 6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in a basket.

Makes 6 servings
Source: Sunset Crockery Cookbook