APPLE CIDER PORK STEW


1-1/2 pounds boneless pork, cut into 3/4-inch cubes
4  tablespoons flour, divided
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. pepper
4 carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 3/4-inch cubes
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1 small onion, chopped
1 medium apple, peeled, cored, and chopped
2-1/2 cups apple cider
1 Tbsp.  balsamic vinegar


Combine 2 tablespoons flour, salt, thyme, sage and pepper; toss with meat. Put carrots, potatoes, onion and apple in slow cooker. Add pork cubes last. Combine apple cider and vinegar; pour over meat. Cover and cook on low for 8 to 9 hours or medium 5 to 6 hours. (Stir twice during cooking.) 

Turn slow cooker to high heat.   Remove 1/2 cup of liquid from slow-cooker and stir in 2 Tbsp. of flour, stirring until smooth. Stir flour mixture back into slow cooker. Cover and cook 15 minutes longer, or until thickened. 

CHEDDAR CHEESE BISCUITS

2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded Cheddar cheese 
1/4 cup butter, melted
1/4 tsp. garlic powder

Preheat oven to 450°F

In medium bowl, stir baking mix, milk and cheese with wire whisk or fork until soft dough forms. On ungreased cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart. Bake 8 to 10 minutes or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet.