Pork and Apple Casserole
Sweet and creamy pork casserole perfect winter mid week meal!
Equipment
- 1 Shallow frying pan/casserole pan
- Cooking spoon
- Sharp knife
- Chopping board
- garlic press
Ingredients
- 4 pork shoulder steaks
- 1 red onion
- 2 cloves garlic
- 300 grams mushrooms
- 1 cup dry apple cider
- ½ cup chicken stock
- 2 tbsp flour
- 2 tbsp water
- ¼ cup double cream
- paprika
- sage
- cayenne pepper
- salt
- pepper
- 2 apples sliced
Instructions
- Season the steaks with salt and pepper and sear in your casserole pan until browned on all sides. Once browned remove from pan to a plate.
- In the same pan add a little more olive oil if needed and fry some sliced onions until soft. Add sliced mushrooms and garlic and sauté until soft.
- Add the cider and allow to come to a bubble about 2 minutes before adding your chicken stock. Add the seasonings and stir.
- Place the pork steaks back in the pan and cover and allow to come to a boil.
- Make a flour slurry and add to the casserole once boiling. Stir well and recover and leave for about 5-10 minutes on low heat.
- When sauce has thickened and changed colour add your cream and sliced apples stir, cover and leave for 5 minutes then your casserole is ready!
Notes
Tips -
- Get your pan nice and hot before searing the steaks.
- If you don't want to use flour use cornstarch. Use the same ration but 1 tsp cornstarch 1 tsp water.
- Cut your apple just before using to avoid it turning brown before its in the sauce.