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top view of a served bowl of casserole with pork, apples, carrots and swede. Apples, bowl of mash and bread also on the table.
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Pork and Apple Casserole

Indulge in the warm and comforting flavours of autumn with this mouth-watering pork and apple casserole recipe, a perfect blend of savoury pork and sweet apples, baked to perfection.
Course Dinner
Cuisine British
Keyword pork and apple casserole, pork and apple stew
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 435kcal
Author Donna

Ingredients

  • 400 g Diced Pork
  • 1 Tablespoon Plain Flour
  • Pinch Salt and pepper
  • Cooking Spray
  • 1 Red Onion Finely Diced
  • 3 Large Carrots Peeled and Roughly Chopped
  • ½ a Large Swede Peeled and Chopped into 1-2cm Chunks
  • 500 ml Chicken Stock
  • 300 ml Apple Juice
  • 1 Tablespoon Dried Sage
  • 2 Cooking Apples
  • 100 ml Double Cream Optional

Instructions

  • In a large bowl, toss the pork in flour and salt and pepper, leave to one side.
  • Heat the cooking spray in a large flameproof dish or pan (I use a heavy cast-iron cooking dish).
  • Fry the onion for 5 minutes over a medium heat until soft.
  • Add the pork and fry for a few minutes until lightly browned.
  • Pour in the stock and apple juice and add the sage.
  • Stir well, scraping the bottom of the pan to make sure nothing has stuck.
  • Add the carrots and swede and stir.
  • If the liquid doesn't cover the veg, add some water until it does.
  • Preheat the oven to 160 degrees C (fan-assisted).
  • Bring the casserole to a simmer before removing it from the heat.
  • If your pan or dish is ovenproof, place it straight into the oven and bake for 45 minutes.
  • If not, transfer to an ovenproof dish first.
  • Check occasionally, stir, and add water or stock if it seems to be drying out.
  • Peel, core and chop the apples into 1-2cm chunks.
  • Add them to the casserole, stir in and return to the oven for 10 minutes.
  • Remove from the oven.
  • At this point, carefully taste the casserole, and stir in a splash of cream if you want a creamier/milder flavour. If not, serve as it is.

Notes

  • Try not to peel the apples too soon before adding or they will brown.
  • I use large cooking apples.
  • If your pork sticks, add a splash of stock while you are frying, and scrape the bottom of the pan.
  • You can also cook this casserole on the hob if you prefer, just check regularly as it’s more likely to simmer dry.