Nicky's Kitchen SanctuaryCreamy Pork and Apple Casserole Recipe
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Ingredients
Serves 4- 1 apple (cored and thinly sliced)
- 1 medium onion (peeled and diced)
- 1/2 tsp dried sage ((or 1 tbsp finely chopped fresh sage))
- 1/2 tsp pepper
- 12 button mushrooms (sliced in half)
- 2 crisp dessert apples
- 2 cloves garlic (peeled and minced)
- 2 tbsp olive oil
- 6 fresh sage leaves ((optional))
- 420 ml (1 3/4 cups) chicken stock
- 500 g (1.1 lbs) pork shoulder steaks (chopped into large chunks)
- 80 ml (1/3 cup) double cream (heavy cream)
- 1/2 tsp salt
- 2 tbsp plain flour (all-purpose flour)
- 240 ml (1 cup) dry cider (hard cider in the US)
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Steps
- Step 1
Preheat the oven to 170C/325F (fan).
- Step 2
Add the oil to a large casserole pan and heat over a medium-high heat.
- Step 3
Add the chunks of pork and sprinkle over the salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
- Step 4
Turn the heat down to medium and add in the diced onion and button mushrooms. Cook for 5 minutes, stirring occasionally, until the onion softens.
- Step 5
Add in the cloves of minced garlic and cook for a further minute.
- Step 6
Sprinkle over the flour and stir it all in to coat the meat, onion and mushrooms.
- Step 7
Pour in the cider and the chicken stock. Add in the dried sage.
- Step 8
Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
- Step 9
Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
- Step 10
Remove the casserole from the oven and add in the sliced apples and the cream.
- Step 11
Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
- Step 12
Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.
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Preheat the oven to 170C/325F (fan).
Source: Nicky's Kitchen Sanctuary
