Cider-Braised Pork with Pearl Onions & Apple

This is an excellent recipe! Outstanding blend of flavors. I was fearful the skin left on the apple cubes would be an unpleasant texture but it was not — just seemed to melt into all that apple goodness. I’ve made it twice since it came out in the fall of 2014. One thing I have done differently however is to cook the onions on medium heat rather than high until they begin to brown and caramelize.