Creamy Pork and Apple Stew
Cozy up with this hearty and flavorful Creamy Pork and Apple Stew, a comforting dish perfect for cooler days. Tender chunks of pork shoulder are slow-simmered in a luxurious blend of chicken stock, dry hard cider, and heavy cream, creating a rich and velvety sauce. Granny Smith apples add a tangy-sweet contrast, while fresh thyme and a bay leaf infuse the stew with aromatic depth. A touch of all-purpose flour helps thicken the broth, making it perfect for scooping up with crusty bread or spooning over fluffy mashed potatoes. Finished with a sprinkle of parsley for a fresh, herby kick, this one-pot meal is a true crowd-pleaser. Ideal for family dinners or special occasions, this recipe is as easy to prepare as it is indulgent.
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup dry hard cider
- 2 medium Granny Smith apples
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes, trimming excess fat. Season with salt and pepper and set aside.
Peel and dice the onion, mince the garlic, and peel and chop the apples into bite-sized pieces. Set everything aside in separate bowls.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add the pork pieces in batches, browning them on all sides (about 4–5 minutes per batch). Remove browned pork and set aside.
In the same pot, add the diced onion and a pinch of salt. Cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the onions and garlic. Stir well and allow the flour to cook for 1–2 minutes to remove the raw taste.
Slowly pour in the chicken stock and cider, stirring constantly to deglaze the pot and prevent lumps. Bring the mixture to a simmer.
Return the browned pork to the pot, along with the chopped apples, thyme, bay leaf, and another pinch of salt and pepper. Stir to combine.
Cover the pot, reduce the heat to low, and simmer for 1 hour, stirring occasionally, until the pork is tender.
Once the pork is tender, remove the bay leaf and stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed. Simmer uncovered for another 10 minutes to thicken the stew slightly.
Serve hot, garnished with fresh parsley if desired, alongside crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
