Thresher's Pork Stew

Description
Makes 6 to 8 servings

Ingredients

 * 1 pound boneless pork shoulder, cut into 1-inch pieces
 * 1/3 cup flour
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons vegetable oil
 * 1/2 cup chopped onion
 * 4 cups chicken broth
 * 1 cup uncooked rice
 * 2 medium apples, peeled (optional) and chopped
 * 1 10-ounce package frozen peas, thawed and drained
 * 2 tablespoons chopped chives
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Dredge pork in flour seasoned with salt and pepper. Heat oil over medium-high heat in Dutch oven or large pot. Add meat and brown on all sides. Pour off fat.

Stir in onion and rice. Cook over low heat until onion is transparent and rice is golden. Add broth; bring to a boil. Stir once or twice. Reduce heat, cover, and simmer 10 minutes. Add apples and peas. Cover and simmer 5 minutes more or until rice is tender and liquid is absorbed. Sprinkle with chives.