420ml (1 3/4 cup) chicken or vegetable broth – water plus 2 stock cubes.
1/2 tsp dried sage
80ml (1/3 cup), double (heavy), cream
2 dessert apples – cut into wedges (not too thick or they’ll break apart) – I use Jazz apple slices
Serve fresh sage leaves
Freshly sliced apples to be served with roasted radishes and broccoli.
How to make pork and apple casserole
Preheat your oven to 170c. After this, Heat the oil in a flameproof casserole dish. Add the pork and season it with salt and pepper. To seal the meat, heat on high heat and turn once or twice.
Mix the mushrooms and onions in a saucepan. Reduce heat to medium. Cook for 5 minutes, stirring occasionally until the mushrooms soften.
Cook the garlic for another minute.
Add the cider, stock, and dried sage.
Bring to a boil. After this, Cover this pot with a lid and bake for ninety minutes. It’s important to check on it occasionally so that it doesn’t dry out. Add a little water if it’s dry.
After the pork has been cooked for 90 minutes in the oven, remove it from the oven and mix in the cream and apple slices.
Put the lid back on, and bake for 25 minutes or until the apples are tender.
Serve with green vegetables, mashed potatoes, or roast potatoes
My favorite toppings for my casserole are sage leaves, thinly-sliced apples, and a grind of black pepper.
It can be frozen. Yes, you can freeze it. First, make the casserole. Then cool down. Freeze the casserole in the fridge overnight. Then, heat according to the instructions. Enjoy this pork and apple casserole.