Pork Stew with Bacon, Apples, and Prunes: A Rustic, Cozy, Fall-Inspired Dinner

If there’s a single dish that captures the warmth and earthiness of classic European country cooking, it’s a slow-simmered pork stew filled with smoky bacon, sweet apples, and rich, jammy prunes. This Pork Stew with Bacon, Apples, and Prunes is the definition of comfort food — deeply savory, balanced with natural fruit sweetness, layered with flavors, and perfect for chilly evenings, weekend suppers, or a special meal that feels both rustic and gourmet.

The ingredients may sound simple, but when they come together, they create a truly unforgettable meal. Pork becomes fork-tender as it simmers in broth and aromatics. Bacon infuses the stew with smoky undertones. Apples break down and subtly sweeten the sauce. And prunes add a depth of flavor that feels like a quiet luxury — mellow, fruity, and rich.

This is the kind of dish that feels like it came straight from an old-world farmhouse kitchen. It’s hearty, soulful, and satisfying, but also elegant enough to serve at a dinner gathering. Whether you’re preparing it for a cozy night at home or for guests who appreciate a comforting yet refined meal, this pork stew will easily become a new favorite.

Why This Pork Stew Works So Well

A great stew needs balance — richness from protein, depth from aromatics, and brightness or sweetness to lift it. This recipe delivers all three in perfect harmony.

✔ Smoky bacon + tender pork

Bacon adds complexity and flavor right from the start, and pork shoulder becomes succulent as it braises.

✔ Apples for natural sweetness

They melt into the sauce, creating a subtle fruity dimension without overpowering the savory elements.

✔ Prunes for richness and depth

Prunes add body, color, and a velvety sweetness that complements the pork beautifully.

✔ Slow simmering for ideal texture

The long cook time tenderizes the meat and blends all flavors seamlessly into one comforting bowl.

✔ A sauce that beautifully glazes the stew

Flour, broth, and natural fruit juices create the perfect stew consistency — thick, glossy, and spoon-coating.

The Origins of Pork, Apples, and Prunes

This flavor trio has deep roots in French and Belgian farmhouse cooking. Pork was often combined with fruit to create dishes that were hearty yet naturally sweet. Apples were abundant in the countryside, and prunes were a shelf-stable dried fruit cherished for their richness.

This stew takes inspiration from those traditions, using everyday ingredients to create something comforting, wholesome, and warmly nostalgic.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 6 slices thick-cut bacon, chopped
• 2 large apples, peeled and chopped
• 1 cup prunes, halved
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp flour
• 2 cups chicken broth
• ½ cup apple cider or white wine
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp butter (optional)
• Fresh parsley or thyme for garnish

Instructions

1. Brown the bacon.
   In a Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2. Brown the pork.
   Season pork with salt and pepper. Add to the pot and sear on all sides until golden brown. Remove and set aside.
3. Sauté the aromatics.
   Add onion to the pot and cook until softened. Stir in garlic and cook 1 minute more.
4. Add flour.
   Sprinkle flour over the vegetables and stir to coat. Cook 1 minute to remove raw flour taste.
5. Deglaze.
   Pour in apple cider or white wine, scraping up all browned bits.
6. Add broth and seasonings.
   Stir in chicken broth, mustard, thyme, bay leaf, apples, and prunes. Return pork and bacon to the pot.
7. Simmer.
   Cover and cook over low heat for 1.5–2 hours, or until pork is fork-tender.
8. Finish.
   Remove bay leaf, swirl in butter if desired, and adjust seasonings.
9. Serve.
   Ladle stew into bowls and garnish with parsley or thyme.

Pork Stew with Bacon, Apples, and Prunes

A rich, rustic, slow-simmered pork stew featuring smoky bacon, sweet apples, and jammy prunes in a hearty, flavorful sauce.

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

Cuisine: French, Rustic

Calories: 480

Ingredients

  

Pork Stew Base

• 2 lbs pork shoulder cut into chunks
• 6 slices thick-cut bacon chopped
• 2 large apples peeled and chopped
• 1 cup prunes halved
• 1 large onion diced
• 3 cloves garlic minced
• 2 tbsp flour
• 2 cups chicken broth
• 0.5 cup apple cider or white wine
• 1 tbsp Dijon mustard
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp butter optional, for finishing
• fresh parsley or thyme for garnish

Equipment

• Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons

Method

 

1. Cook chopped bacon in a Dutch oven until crispy; remove and set aside.
2. Season pork and brown on all sides in bacon drippings; remove and set aside.
3. Sauté onions until soft; add garlic and cook 1 minute.
4. Stir in flour and cook for 1 minute.
5. Deglaze with apple cider or white wine, scraping up brown bits.
6. Add broth, mustard, thyme, bay leaf, apples, and prunes.
7. Return pork and bacon to pot; cover and simmer for 1.5–2 hours until tender.
8. Remove bay leaf, swirl in butter, and adjust seasoning.
9. Serve hot with fresh herbs.

Notes

This stew tastes even better the next day as the flavors deepen and the sauce thickens.

Flavor Notes

This dish excels because its ingredients build a deeply layered flavor profile:

• Pork provides savory richness.
• Bacon infuses smokiness and salt.
• Apples add gentle acidity and sweetness.
• Prunes thicken the sauce and provide fruit depth.
• Mustard and cider brighten the stew with tangy complexity.

Every bite is different — sometimes meaty, sometimes sweet-fruity, sometimes smoky — yet everything harmonizes.

Tips for the Best Pork Stew

1. Choose pork shoulder

This cut becomes buttery-soft during long cooking.

2. Don’t rush the browning

Color develops flavor — take your time searing.

3. Pick apples that hold up well

Honeycrisp, Pink Lady, or Fuji work beautifully.

4. Prunes melt beautifully into the broth

They thicken the sauce naturally, no extra thickener needed.

5. Keep the heat low and slow

Gentle simmering = melt-in-your-mouth pork.

Serving Suggestions

• Over creamy mashed potatoes
• With crusty French bread
• Served with buttered egg noodles
• With roasted root vegetables
• Over rice or couscous
• Paired with a crisp green salad

This stew is versatile and works with almost any comforting side.

How to Store & Reheat

• Refrigerate: Up to 4 days
• Freeze: Up to 3 months
• Reheat: Warm gently on stove with a splash of broth

This dish actually tastes even better the next day — the flavors deepen beautifully overnight.

Variations

Savory-Only Version

Reduce prunes to ½ cup and omit sugar.

Autumn Spiced Version

Add ¼ tsp cinnamon and a pinch of clove.

Wine-Braised Version

Swap half the broth for dry white wine.

Creamy Normandy Style

Add ¼ cup cream at the end for luxury richness.