Pork and Apple Supper

1 1/2 pounds boneless pork, cubed
1 Tbl. vegetable oil
4 cups water
1 Tbl. chicken bouillon granules
1 tsp. dried thyme
2 Tbl. cornstarch
1/4 tsp. pepper
1 bay leaf
1 dozen small red potatoes, quartered
4 medium tart apples, peeled and cut into quarters
2 Tbl. cold water
In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until pork is almost tender. Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10 to 12 minutes. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
6 - 8 servings.

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