Speedy Pork & Apple Casserole
The ultimate winter-warmer, perfect for chilly nights in! This recipe is relatively quick for a casserole and very simple to throw together. This is loosely based off the Normandy dish (Porc A La Normande) however, I have swopped out the cider that it is usually cooked in.
Serves: 4
Prep: 10 Mins
Cooking Time: 60 Mins
Ready In: 1 Hr 10 Mins
- 4 Pork Loin Steaks, fat removed
- 1 White Onions, finely diced
- 2 Apples, Cored and finely sliced
- 2 Cloves garlic, crushed
- 1 tsp Rosemary
- 1 tsp Thyme
- 300ml Chicken Stock
- 2 tbsp Creme Fraiche
- In a large sauté pan (with a lid), add 1tbsp olive oil and the pork to the pan and sear on both sides. If you are keeping the fat on the pork steaks then I would turn the heat up and crisp up the fat too- however, I personally remove the fat before cooking. Take the pork out of the pan and put on a plate.
- Add the onions to the pan and, if needed, a splash more olive oil. Sauté the onions until soft and translucent- this should take 5-10 minutes. Add the garlic for 2 minutes, then return the pork to the pan along with the sliced apple, rosemary and thyme. Pour in the chicken stock and then bring the mix to the boil.
- Cover the pan with a lid and simmer for 30-40 minutes. When you are ready to serve, lower the heat to it's lowest setting and then add 2 tbsps creme fraiche to the pan and give it a good stir.
- Serve immediately with mustard mashed potatoes and vegetables.
Method
- In a large sauté pan (with a lid), add 1tbsp olive oil and the pork to the pan and sear on both sides. If you are keeping the fat on the pork steaks then I would turn the heat up and crisp up the fat too- however, I personally remove the fat before cooking. Take the pork out of the pan and put on a plate.
- Add the onions to the pan and, if needed, a splash more olive oil. Sauté the onions until soft and translucent- this should take 5-10 minutes. Add the garlic for 2 minutes, then return the pork to the pan along with the sliced apple, rosemary and thyme. Pour in the chicken stock and then bring the mix to the boil.
- Cover the pan with a lid and simmer for 30-40 minutes. When you are ready to serve, lower the heat to it's lowest setting and then add 2 tbsps creme fraiche to the pan and give it a good stir.
- Serve immediately with mustard mashed potatoes and vegetables.
Ingredients
- 4 Pork Loin Steaks, fat removed
- 1 White Onions, finely diced
- 2 Apples, Cored and finely sliced
- 2 Cloves garlic, crushed
- 1 tsp Rosemary
- 1 tsp Thyme
- 300ml Chicken Stock
- 2 tbsp Creme Fraiche
Additional Information
You can use cider in this dish if you prefer- or non-alcoholic cider! Use 300ml cider instead of the stock, though I would be tempted to still stir in a stock cube to get that flavour too.
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