2 tsp. vegetable oil
1 lb. boneless pork shoulder, cut into 3/4" cubes
1/2 c. sliced onions
1 1/2 c. low sodium beef broth
1/2 c. unsweetened apple juice
1 bay leaf
1/4 tsp. thyme
1/4 tsp. salt
1/8 tsp. pepper
]2 c. sliced celery
2 sm. apples, peeled, cored & sliced
1 tbsp. all-purpose flour
2 tbsp. water

In medium sauce skillet over medium-high heat in hot oil, brown pork. Remove from saucepan. Add onion to drippings in saucepan, cook about 3 minutes or until soft, stirring occasionally. Return pork to saucepan. Add beef broth, apple juice, bay leaf, thyme, salt and pepper; bring to a boil. Reduce heat; cover. Simmer about 1 1/2 hours, stirring occasionally. Add celery; continue to simmer about 30 minutes or until pork and celery are tender. Add apples; cook about 5 minutes.

In small bowl, combine flour and water. Add to saucepan, cook about 2 minutes or until thickened, stirring frequently. Remove and discard bay leaf. Makes 4 servings. 420 calories.