Pork Peppers and Apples

INGREDIENTS

2    tablespoons olive oil

1    cup rough chopped celery

1    cup rough chopped onion

1    red bell pepper, seeded, diced ½ inch

½   pound pork, cut to ½ inch cubes

¼    cup sweet Vermouth

1    Granny Smith apple, cored, sliced thinly

2    teaspoons garlic powder

2    teaspoons ground thyme

½   teaspoon cornstarch

METHOD

Place a large skillet over medium-high heat and add the olive oil. When heated, add the onions, celery and bell pepper. Cook the vegetables, stirring occasionally, for 4 to 5 minutes until they begin to soften. Transfer to a bowl and add the pork to the skillet. Brown the pork cubes, turning often, for 4 to 5 minutes until well browned.

Add the Vermouth and deglaze the skillet, scraping up any brown bits. Add the vegetables to the skillet and stir and cook for 1 to 2 minutes. Add the apples, garlic powder and thyme, mix well and cook for 4 to 5 minutes until the apples are softened. Remove from the heat and serve.

My own recipe.