massmom5

Oh my goodness!!! So delicious! I made some changes because of the items I had on hand. I didn’t have Dijon mustard, so I googled a substitute—yellow mustard mixed with mayonnaise. I dissolved a chicken bouillon cube in water because I had no stock. And I used yellow delicious apples and regular yellow onion. I think next time I’ll use more apples. I also used dried thyme. I used a meat thermometer to 145 degrees, but when I sliced the pork it was very pink. I’m not serving pink pork. So I put the slices back in the skillet with the onion and apples til it was cooked through. It was still very tender and tasty. I think it actually absorbed more flavor that way. Definitely making this again.

I made as written except I doubled the apples and only used half the cloves. I might eliminate cloves next time. So delicious and moist.

So good! The celery reminded me of the crunch in water chestnuts. I added a cubed chicken breast seasoned with minced garlic and black pepper. I also seasoned the veggies the same. I added 1 1/2 bell pepper to the wok and tossed the pasta in 2T sesame oil before mixing together. I didn’t have low sodium soy sauce so it was pretty salty. I will definitely make this again and again!