I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

1 pound sliced bacon, cut into 2-inch pieces

3 medium onions, chopped

3 pounds boneless pork, cut into 1-inch cubes

3/4 cup all-purpose flour

Canola oil, optional

3 medium tart apples, peeled and chopped

1 teaspoon rubbed sage

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon pepper

1 cup apple cider

1/2 cup water

4 medium potatoes, peeled and cubed

5 tablespoons butter, divided

1/2 cup 2% milk

Additional salt and pepper to taste

Minced fresh parsley, optional

In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium