Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion, finely chopped
3 Garlic cloves, minced
2 lg Apples, tart green, peeled,
-cored and sliced
2 ts Sugar
2 ts Dry sage
1/4 ts White pepper
1/4 ts Ground nutmeg
2 1/2 lb Pork, boneless fresh leg,
-trimmed cubed 1"
3 tb Flour
1/2 c Dry white wine
1 1/2 tb Cornstarch
1/3 c Whipping cream

------------------CORNMEAL-YOGURT BISCUITS-----------------------
1 1/2 c Flour
1/2 c Yellow cornmeal
1 tb Baking powder
1 ts Sugar
1/2 ts Salt
1/3 c Cold butter/margarine
3/4 c Plain nonfat yogurt

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 loarge 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" thick. Using a 2 1/2" cutter, cut 12 rounds. Place about 1"
apart on an ungreased baking sheet Bake at 450F until golden brown.

While biscuits are baking, mix cornstarch and 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. Arrange 6 biscuits around pork mixture in cooker. Serve
remaining biscuits hot in a basket.

Sunset Crockery cookbook

From Marie Campbell

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