Pork Stew with Bacon, Apples, and Prunes – Sweet & Savory Comfort

Nothing says cozy like a hearty Pork Stew with Bacon, Apples, and Prunes. This dish perfectly balances savory, sweet, and slightly smoky flavors, transforming simple ingredients into a comforting meal. Tender pork simmered with smoky bacon, sweet apples, and rich prunes creates a stew that’s ideal for autumn dinners, family gatherings, or any time you crave a warming, flavorful meal.

The interplay of bacon’s saltiness, the subtle sweetness of apples, and the deep, jammy flavor of prunes elevates this stew into something special. It’s easy enough for a weeknight dinner but impressive enough for entertaining guests.

Ingredients

Stew Base:

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tbsp olive oil
• 6 slices of bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken or pork stock
• 1/2 cup dry white wine (optional)
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 2 bay leaves

Sweet Components:

• 2 apples, peeled, cored, and cut into chunks
• 1 cup pitted prunes, halved
• 1 tbsp brown sugar (optional, enhances sweetness)

Finishing & Garnish:

• Fresh parsley, chopped, for garnish

Instructions

1. Prepare Pork & Bacon:
   Pat pork cubes dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown pork in batches for 2–3 minutes per side. Remove and set aside.
2. Cook Bacon:
   In the same pot, add chopped bacon. Cook until slightly crisp and fat is rendered, about 4–5 minutes. Remove bacon with a slotted spoon, leaving fat in the pot.
3. Sauté Aromatics:
   Add onions to the pot and sauté 5 minutes until softened. Add garlic and cook 1 more minute.
4. Deglaze & Build Flavor:
   Pour in white wine (if using) and scrape browned bits from the bottom. Stir in stock, thyme, bay leaves, and return pork and bacon to the pot. Bring to a simmer.
5. Add Apples & Prunes:
   Stir in apples, prunes, and brown sugar (if using). Cover and simmer on low heat for 1.5–2 hours, stirring occasionally, until pork is fork-tender and sauce is rich and slightly thickened.
6. Finish & Serve:
   Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm. This stew pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Tips for the Best Pork Stew

• Brown the meat properly: Searing in batches prevents steaming and develops deep flavor.
• Choose firm apples: Granny Smith or Honeycrisp hold shape and add a nice tart-sweet balance.
• Soften prunes before cooking: Optional soaking in warm water for 10 minutes plumps prunes, enhancing texture.
• Make ahead: Stew tastes even better the next day as flavors meld; gently reheat before serving.

Pork Stew with Bacon, Apples, and Prunes

A hearty, sweet and savory pork stew with smoky bacon, tender apples, and rich prunes perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Autumn

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Stew Base

• 2 lbs pork shoulder, cubed
• Salt and freshly ground black pepper to taste
• 3 tbsp olive oil
• 6 slices bacon chopped
• 1 large onion diced
• 3 cloves garlic minced
• 2 cups chicken or pork stock
• 1/2 cup dry white wine optional
• 1 tsp thyme dried or 2 tsp fresh
• 2 bay leaves

Sweet Components

• 2 apples peeled, cored, cut into chunks
• 1 cup pitted prunes halved
• 1 tbsp brown sugar optional

Equipment

• Dutch oven
• Mixing bowls
• Tongs
• Measuring cups and spoons

Method

 

1. Pat pork cubes dry and season with salt and pepper. Heat 2 tbsp olive oil in Dutch oven over medium-high heat. Brown pork in batches 2–3 minutes per side. Remove and set aside.
2. Add chopped bacon and cook 4–5 minutes until slightly crisp. Remove bacon with slotted spoon.
3. Add onions and sauté 5 minutes until softened. Add garlic and cook 1 minute.
4. Pour in wine (if using) and scrape browned bits. Stir in stock, thyme, bay leaves, and return pork and bacon to pot. Bring to simmer.
5. Add apples, prunes, and brown sugar. Cover and simmer 1.5–2 hours until pork is tender and sauce thickens.
6. Remove bay leaves. Adjust seasoning. Garnish with parsley and serve warm.

Notes

Stew tastes even better the next day; reheat gently before serving.

Variations

• Spicy Twist: Add 1/2 tsp smoked paprika or a pinch of cayenne for subtle heat.
• Slow Cooker Version: After browning meat and bacon, transfer everything to a slow cooker. Cook on low 6–8 hours.
• Apple Cider Substitute: Replace wine with 1/2 cup apple cider for extra sweetness and autumn flavor.

Serving Suggestions

• Pair with creamy mashed potatoes or buttery polenta to soak up the sauce.
• Serve alongside roasted root vegetables for a hearty meal.
• Top with fresh thyme or parsley for a fresh, aromatic touch.

Fun Facts / Cultural Context

Pork stews with fruit have roots in European cuisine, particularly French and German cooking. The combination of pork, apples, and dried fruits creates a balance of savory, sweet, and tangy flavors, historically designed to make hearty meals feel luxurious. This type of stew is especially popular in autumn when apples are fresh and prunes provide natural sweetness and depth.

Why This Recipe Works

• Balanced flavors: The mix of salty bacon, sweet apples, and prunes creates a multi-layered taste profile.
• Tender pork: Slow simmering ensures meat is melt-in-your-mouth tender.
• Versatility: Perfect for family dinners, gatherings, or meal prep.
• Simple yet impressive: Uses accessible ingredients but results in a restaurant-quality stew.

This Pork Stew with Bacon, Apples, and Prunes is the ultimate comfort meal—rich, sweet, and savory in every bite. Pair with your favorite sides and enjoy the cozy flavors of fall year-round.