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    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.

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      Creamy Slow Cooked Pork Casserole
    • Scottish Beef Stew - cooked in the oven or crockpot. Perfect for Burns night!
      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.
    4.96 from 21 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 10 minutes mins
    Total Time 2 hours hrs 25 minutes 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

    YouTube 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

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    Reader Interactions

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    1. Emma petersdon says

      September 14, 2023 at 4:43 pm

      5 stars
      Amazing! Perfect autumnal comfort food. Loved by everyone!

      Reply
    2. Mandy Fenton says

      August 11, 2023 at 12:37 pm

      5 stars
      Have just made this, it is delicious, I add mustard and carrots and left my chops whole, they were loin chops as this is what I had but they turned out great.

      Reply
    3. Bernadette Martin says

      July 28, 2023 at 7:50 pm

      5 stars
      Gorgeous!

      Reply
    4. Elaine Paulson says

      April 15, 2023 at 9:33 am

      5 stars
      Fabulous winter warmer

      Reply
    5. Wayne says

      February 13, 2023 at 2:57 pm

      For slow cooker Can i add the cream when the apples go in 1hr before serving , thanks

      Reply
      • Nicky Corbishley says

        February 13, 2023 at 3:15 pm

        Hi Wayne, yes that should be fine, so long as you're using double (heavy) cream.

        Reply
    6. Jennifer Ireland says

      February 09, 2023 at 6:29 am

      Made this yesterday in my slow cooker, it was delicious and the whole family enjoyed it, will definitely be making it again.

      Reply
    7. Julie Brazier says

      January 31, 2023 at 8:40 pm

      5 stars
      A family favourite, this is on our regular rotation whenever I can get hold of pork shoulder. (It's even better with free range, rare-breed pork!) I forgot the cream tonight, by accident, but no one even noticed, it tastes that good.

      Reply
    8. Sandra Bullock says

      December 18, 2022 at 5:56 pm

      5 stars
      Absolutely delicious.

      Is it possible to freeze

      Reply
    9. Diana says

      December 05, 2022 at 8:58 pm

      Could I cook this on the stove top like a stew?

      Reply
      • Nicky Corbishley says

        December 05, 2022 at 9:41 pm

        Hi Diana, yes this would work on the stove, but you'll need to cook it slowly, give it a stir a few times, and possibly add extra liquid if it starts to look too dry. It may be ready 20-30 minutes sooner, you'll just need to keep an eye on the pork to see how tender it is.

        Reply
    10. Dominic John says

      December 04, 2022 at 2:21 pm

      5 stars
      Excellent recipe - I supplemented veg with leeks, carrots and butternut and if you don't need the cream, it's not necessary

      Reply
    11. Linda says

      September 27, 2022 at 5:07 pm

      5 stars
      Lovely, tried it this evening and will definitely be doing this again, really tasty.

      Reply
    12. Sheila says

      September 23, 2022 at 9:14 am

      5 stars
      Absolutely delicious! You have so many lovely dinner recipes on your website!

      Reply
    13. 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

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