Pork and Apple Casserole
Discover the ultimate comfort food with this hearty Pork and Apple Casserole, a dish that pairs tender, slow-cooked pork shoulder with the natural sweetness of caramelized apples and a rich, savory sauce. Infused with aromatic garlic, onion, fresh thyme, and a splash of dry cider, this casserole is a masterful balance of sweet and savory flavors. Perfectly thickened with a touch of flour and elevated by the tang of wholegrain mustard, it’s an ideal meal for cozy family dinners or special occasions. Serve it piping hot with creamy mashed potatoes or crusty bread to soak up every drop of the flavorful sauce. Ready in just two hours, this easy yet impressive one-pot dish makes a satisfying addition to your cold-weather recipe rotation.
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Recipe Information
Ingredients
- 800 grams boneless pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 units garlic cloves
- 3 medium apples (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons all-purpose flour
- 500 milliliters chicken stock
- 250 milliliters dry cider
- 2 tablespoons wholegrain mustard
- 4 units fresh thyme sprigs
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon butter
- 2 tablespoons optional parsley (chopped, for garnish)
Instructions
Preheat your oven to 160°C (325°F).
Cut the boneless pork shoulder into bite-sized cubes and season with salt and pepper.
Heat the olive oil in a large oven-safe casserole dish over medium-high heat. Brown the pork in batches to avoid overcrowding the pan, then transfer to a plate.
Finely chop the yellow onion and mince the garlic cloves. Add the butter to the same dish and sauté the onion for 3-4 minutes until soft, then stir in the garlic and cook for 1 minute.
Peel, core, and cut the apples into wedges. Add them to the dish and cook for 2-3 minutes until they start to caramelize.
Sprinkle the flour over the onions and apples, stirring to coat evenly.
Gradually pour in the chicken stock and dry cider, stirring to combine and prevent lumps.
Stir in the wholegrain mustard, thyme sprigs, and bay leaf.
Return the browned pork to the casserole dish along with its resting juices.
Bring the mixture to a gentle simmer on the stovetop, then cover with a lid and transfer to the preheated oven.
Cook in the oven for 1 hour and 45 minutes, stirring once halfway through to ensure even cooking.
Remove the casserole from the oven, discard the thyme sprigs and bay leaf, and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired, alongside mashed potatoes or crusty bread.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 663195 mg | 28835% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 80.8 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3364 mg | 72% | |
*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.
