Indulge in the ultimate comfort food experience with our rustic Pork and Apple casserole, where savory pork and sweet apples unite in a rich, creamy stew.
Perfectly suited for a comforting and easy-to-prepare family dinner, this slow and low recipe marries the tenderness of pork with the natural sweetness of apples, creating the perfect hearty dish.
Why this Pork Casserole Recipe is a must-try!
- Hearty and satisfying: Rustic pork and apple stew epitomize comfort food. It’s rich and filling, making it an ideal dish for a weeknight meal. The tender pork cubes and the thick, creamy sauce ensure that every spoonful leaves you satisfied and content. It’s perfect for a cold night.
- Sweet and Savory Flavors: The savory taste of the pork shoulder steaks, enhanced by garlic and onion, is balanced by the sweetness of the apples and apple cider. This handful of ingredients is a mix of sweet and savory, making each bite full of flavor.
- Simple Ingredients: One of the best things about this pork recipe is that it’s made with ingredients you might already have in your pantry or can easily find at your local grocery store. Ingredients like olive oil, pork shoulder, common spices, flour, mushrooms, and apples are staples in many kitchens.
- Olive oil
- Boneless Pork shoulder steaks, cut into 1″ cubes (note: 1.97lbs of pork shoulder steaks and one of the two steaks in the package had a bone in it, so I had to cut the meat off the bone.)
- Salt and black pepper; Dried ground sage
- Minced garlic and diced onion
- All-purpose flour
- Sliced mushrooms
- Apple cider
- Chicken broth
- Apples, cored and sliced
- Heavy whipping cream
- Chopped fresh parsley (optional for garnish)
How to make Pork and Apple Casserole
- Preheat and Sear: Begin by preheating your oven to 325°F. In a 10-inch ovenproof skillet, heat olive oil over medium-high heat.
- Add the cubed pork, season with salt and pepper, and sear until golden brown on all sides.
- Sauté the vegetables. Reduce the heat to medium.
- Add garlic, onion, and mushrooms to the skillet. Sauté until the onions are tender and the mushrooms are soft, about 5 minutes.
- Add Flour and Liquids: Sprinkle in the flour, stirring to coat evenly. Pour in apple cider, sage, and chicken broth, then bring the pork mixture to a boil over high heat.
- Oven Time: Once boiling, remove the skillet from the heat, cover it, and place it in the preheated oven. Bake for 90 minutes.
- Prepping apples. I sliced mine using the apple corer and slicer, and that made eight slices. I sliced each one of those slices in half, so they are probably about 1/2″ thick slices. The apples in the recipe were tender but had a little crunch to them, which I liked. If you want them limp and soggy, like in an apple pie, cut them thinner.
- Add apples and heavy whipping cream. Remove the skillet from the oven. Stir in the sliced apples and heavy cream, then return it to the oven, covered, for 20 minutes or until the apples are tender.
- Final Touch: Remove from the oven and garnish with chopped fresh parsley before serving.
Q: Can I use a different cut of pork?
Absolutely! While pork shoulder steaks work well, you can use other cuts of pork (like pork tenderloin or pork chops). Pork shoulder is specifically recommended with long, slow cooking times like this, and using other cuts may vary the cooking time significantly.
Q: Can I use different apple varieties in this stew?
- Variety Flexibility: Different apple varieties can be used to adjust the stew’s sweetness or tartness.
- Sweet Apples: Use varieties like Honeycrisp or Gala for a sweeter stew.
- Tart Apples: Granny Smith or Braeburn are excellent choices for a more balanced tart flavor.
- Considerations: Softer apples may break down more during cooking, adding thickness to the sauce.
Q: How can I thin or thicken the sauce?
Would you prefer a thinner sauce? Add a splash of water or apple cider. To thicken the sauce, add a cornstarch slurry about 15 minutes before it is done.
A green salad is always a classic appetizer or side for dinner recipes if you’re leaning towards something light.
Of course, a side of crusty bread or dinner rolls is a family favorite. For dipping and scooping up the sauce, we like making puff pastry sticks, crusty Parmesan garlic bread, or our favorite cornbread recipe.
Leftover Casserole Storage Tips
To ensure leftover stew keeps well, store any leftovers in an airtight container in the refrigerator for up to 3 days.
For more extended storage, freeze the stew in suitable freezer-safe containers. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently on the stove or microwave, stirring occasionally to maintain its creamy texture.
Pork and Apple Casserole
- 10-inch Oven-Proof Skillet If you don't have an oven-proof skillet, you can transfer the contents to a baking dish for the oven part.
- knife and cutting board
- Measuring cups and spoons
- apple corer and slicer optional
- 2 tbsp. olive oil
- 2 lbs. pork shoulder steaks cut into 1" cubes
- ½ cup diced onion
- 2 tbsp. all-purpose flour
- 1 cup sliced mushrooms
- 1 cup apple cider
- 1¾ cups chicken broth
- 2 apples cored and sliced into 1/2" thick pieces
- ⅓ cup heavy whipping cream
- salt and black pepper
- 1 tbsp minced garlic
- ½ tsp. dried ground sage
- fresh parsley garnish
- Preheat the Oven: Set your oven to 325°F
- Brown the Pork: In a 10" oven-proof skillet, heat olive oil over medium-high heat. Add the cubed pork, season with salt and pepper, and cook until all sides are browned.
- Cook the Aromatics: Reduce heat to medium. Add garlic, onion, and mushrooms to the skillet. Cook for about 5 minutes, until onions are tender and mushrooms are soft.
- Make the Base: Sprinkle flour and dried sage over the mixture and stir well to coat everything evenly.
- Add Liquids: Pour in apple cider and chicken broth. Increase the heat and bring to a boil. Once boiling, remove from heat and cover.
- Bake: Place the skillet in the oven and bake for 90 minutes.
- Add Apples and Cream: Take the skillet out of the oven. Stir in the apple slices and heavy whipping cream.
- Final Bake: Return the skillet to the oven, covered, and bake for another 20 minutes, or until apples are tender but still slightly crunchy.
- Serve: Remove from the oven. Optionally, garnish with chopped fresh parsley before serving.
- Prepare Ingredients: Cut pork into cubes, slice apples, and measure other ingredients.
- Brown Pork: In a pan, cook pork until golden.
- Add Vegetables: Put garlic, onion, and mushrooms in the pan. Cook until soft.
- Transfer to Slow Cooker: Move everything from the pan to the slow cooker.
- Add Liquids: Pour in apple cider, sage, and chicken broth.
- Slow Cook: Cook on high for 4 hours or low for 6 hours (note below break in recipe)
- Add Sliced Apples: An hour before finishing, add prepped apples.
- Final Touch: Stir in heavy whipping cream just before serving.
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.