• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
go to homepage
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Dinner

    Creamy Pork and Apple Casserole with Cider

    Published: Feb 17, 2021 · Modified: Mar 3, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Slow-cooked pork with cider and apples, finished with a splash of cream. A lovely comforting casserole that uses inexpensive pork shoulder steaks.
    Serve with mashed potatoes and green veg for a hearty Winter dinner.

    Close up overhead shot of creamy pork and apple casserole in a casserole dish.

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this Pork and Apple Casserole
    • 🍽️ What to serve it with
    • 🍲 More fantastic Casseroles
    • Creamy Pork and Apple Casserole with Cider
    • 💬 Reviews

    It's still cold in the UK so I'm making all of the comfort food dishes. This one has been tested, then re-tested several times.
    Not because it needed it.

    Just because I like it 😉

    We're using a relatively cheap cut of meat and cooking it in the oven for about 2 hours altogether.

    I've included some instructions on how to make this in the slow cooker too - check out the notes section of the recipe card.

    📋 What do we need?

    Ingredients for creamy pork and apple casserole on a wooden table
    • I use pork shoulder steaks because they have a little bit of fat running through them - which keeps the pork lovely and tender. Cut off any large sections of fat, then slice the rest into large chunks (I cut each steak into 3 or 4 chunks).
      • You can also use a boneless pork shoulder joint and chop into large chunks if you prefer.
      • Pork loin steaks are ok - but they have less fat, so be careful not to overcook them, as they can go dry. I would cook them for 30 minutes less altogether.
    • Cider - this is alcoholic dry cider. You can replace with dry apple juice if you prefer.

    🔪 How to make this Pork and Apple Casserole

    Full recipe with detailed steps in the recipe card at the **end of this post**.

    • Sear the pork in a pan with oil, salt and pepper.
    • Add onions and mushrooms, cooking for a few minutes to soften the mushrooms. Then add in garlic.
    • Stir in a little flour to coat the pork, then add in cider, stock and sage. Cover with a lid and cook in the oven for 90 minutes.
    • After 90 minutes add in cream and 2 sliced apples. Cook for a further 25 minutes in the oven.
    8 image collage showing how to make creamy pork and apple casserole

    👩‍🍳PRO TIP You can add more apple and mushrooms to this dish to make it stretch further - serving up to 6 people.

    Serve topped with a few fresh sage leaves. I like to serve mine with creamy mashed potatoes and roasted radishes.

    Close up of creamy pork and apple casserole on a white plate with mashed potatoes and roasted radishes.

    🍽️ What to serve it with

    • Creamy Mashed Potatoes
    • Roasted Potatoes or Sautéed Potatoes
    • Green Beans with Parmesan
    • Fresh Pasta
    • Homemade Artisan Bread


    Don't you just want to dive right in!

    Overhead image of creamy pork and apple casserole in a blue casserole dish on a light background. Side dishes of cabbage and radishes are just in shot.

    🍲 More fantastic Casseroles

    • Chicken Casserole
    • Slow Cooked Steak Diane Casserole
    • Sausage Casserole
    • Beef Bourguignon
    • Creamy Slow Cooked Pork Casserole
    • Slow Cooked Scottish Beef Stew

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead image of creamy pork and apple casserole in a blue casserole dish

    Creamy Pork and Apple Casserole with Cider

    By: Nicky Corbishley
    Slow-cooked pork with cider and apples, finished with a splash of cream. A comforting casserole that uses inexpensive pork shoulder steaks.
    4.92 from 12 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 10 mins
    Total Time 2 hrs 25 mins
    Course Dinner
    Cuisine British
    Servings 4 servings
    Calories 388 kcal

    Ingredients
     

    Creamy Pork:

    • 2 tbsp olive oil
    • 500 g (1.1lbs) pork shoulder steaks - chopped into large chunks
    • ½ tsp salt
    • ½ tsp pepper
    • 1 medium onion - peeled and diced
    • 12 button mushrooms - sliced in half
    • 2 cloves of garlic - peeled and minced
    • 2 tbsp plain (all purpose) flour
    • 240 ml (1 cup) dry cider
    • 420 ml (1 ¾ cups) chicken stock
    • ½ tsp dried sage - (or 1 tbsp finely chopped fresh sage)
    • 2 crisp dessert apples - cored and sliced into thick wedges (if they're too thin they'll disintegrate) - I use Jazz apples but Braeburn or Pink Lady are also great options.
    • 80 ml (⅓ cup) double (heavy) cream

    To Serve

    • 6 fresh sage leaves - (optional)
    • 1 apple - cored and thinly sliced

    INSTRUCTIONS
     

    • Preheat the oven to 170c/325f.
    • Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
    • Add the chunks of pork and sprinkle over the ½ tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
    • Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
    • Add in the 2 cloves of minced garlic and cook for a further minute.
    • Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
    • Pour in the 240ml (1 cup) of cider and the 420ml (1 ¾ cups) of chicken stock. Add in the ½ tsp of dried sage.
    • Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
    • 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.
    • Remove the casserole from the oven and add in the sliced apples and the 80ml (⅓ cup) of cream.
    • Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
    • 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.

    Video

    ✎ Notes

    Can I make it ahead?
    Yes - make the casserole (including cooking with the cream and apples) then quickly cool, cover and refrigerate for up to two days.
    Reheat in the oven, covered, at 175C/325F for 30-40 minutes until piping hot throughout. You may need to add a splash of stock to loosen the sauce.
    You could also reheat in a pan over a low-medium heat, stirring regularly for about 15 minutes, or until piping hot throughout.
    Can I freeze it?
    Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
    Can I make it in the slow cooker?
    Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours.
    After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). 
    Stir in the cream right before serving.
    If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great.
    The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat.
    I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
    Ingredient swaps
    • Swap out the cider for dry apple juice
    • Add vegetables - such as baby carrots and/or courgette (zucchini) chunks. These can be added right before the dish goes in the oven.
    • Add green beans - at the same time you add the apple.
    • Add peas - just for the last 10 minutes of cooking.
    • Swap out the cream for creme fraiche.
    • Add a teaspoon of dijon or wholegrain mustard for a little heat kick.
    How to scale up and scale down this recipe
    You can halve this recipe to serve two people. Use a small casserole pan. Halve all of the recipe quantities EXCEPT the stock - as the dish will dry out quicker using smaller quantities. Use around 360ml (1 ½ cups) of stock. Cook for the same amount of time as for the full recipe.
    You can double this recipe by doubling all of the ingredients. The frying of the pork and onions will take 10-15 minutes longer, but the rest of the timings will remain the same.
    Nutritional information is approximate, per serving, and does not include side dishes. This recipe serves 4 people.

    Nutrition

    Serving: 506gCalories: 388kcalCarbohydrates: 30gProtein: 19gFat: 21gSaturated Fat: 8gCholesterol: 79mgSodium: 1081mgPotassium: 675mgFiber: 5gSugar: 19gVitamin A: 375IUVitamin C: 11mgCalcium: 51mgIron: 2mg
    Keywords Autumn food, Fall, Family Dinner
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in October 2014. Updated February 2021 with new photos, video, a few recipe tweaks and a bit of housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « White Chilli Chicken Con Carne Style!
    20-Minute Garlic Bread Spaghetti »

    Other Recipes You Might Like:

    Overhead image of creamy pork and bacon casserole in a white casserole pan, on a light blue surface. There is a spoonful of the casserole being taken. There is some torn bread and parsley on the table, around the casserole pan.
    Creamy Slow Cooked Pork Casserole
    A Polish Classic - Hunter's Stew - or Bigos - from Ren Behan's new book Wild Honey and Rye! Made with polish sausage, pork and mushrooms!
    Hunter's Stew (Bigos) from Wild Honey and Rye
    Close up image of chicken Jalfrezi with pilau rice in a blue bowl
    Chicken Jalfrezi Recipe
    A square image of creamy mushroom sauce with a wooden spoon stirring it
    Creamy Mushroom Sauce

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 김국수 says

      December 01, 2021 at 9:00 am

      5 stars
      Perfect with a dollop of English mustard added with the cream.

      Reply
    « Older Comments

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Homemade Peshwari Naan Recipe
      • Salmon Rigatoni in a Creamy Tomato Sauce
      • Sticky Chinese Pork Belly
      • Slow Cooker Beef Short Ribs with Rich Gravy
      • Simple Pesto Recipe

      Copyright © 2022 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions