Mary Berry Pork And Apple Casserole

This delicious Mary Berry Pork and Apple Casserole is a creamy and hearty dish perfect for a comforting family meal. Quick and simple to prepare, it uses common ingredients like tender pork and crisp apples. Enjoy the flexibility of adding your favorite herbs for an extra burst of flavor.

Ingredients Needed

Creamy Pork:

• 2 tbsp olive oil
• 500 g (1.1 lbs) pork shoulder steaks, chopped into large chunks
• ½ tsp salt
• ½ tsp pepper
• 1 medium onion, peeled and diced
• 12 button mushrooms, sliced in half
• 2 cloves garlic, peeled and minced
• 2 tbsp plain (all-purpose) flour
• 240 ml (1 cup) dry cider
• 420 ml (1 ¾ cups) chicken stock
• ½ tsp dried sage (or 1 tbsp finely chopped fresh sage)
• 2 crisp dessert apples, cored and sliced into thick wedges (Jazz, Braeburn, or Pink Lady are great options)
• 80 ml (⅓ cup) double (heavy) cream

To Serve:

• 6 fresh sage leaves (optional)
• 1 apple, cored and thinly sliced

How To Make Pork And Apple Casserole

1. Preheat the Oven: Preheat the oven to 170°C/325°F (fan).
2. Brown the Pork: Add the oil to a large casserole pan and heat over medium-high heat. Add the chunks of pork, sprinkling over the salt and pepper. Brown the pork on both sides, about 5-6 minutes.
3. Cook Vegetables: Turn the heat down to medium, then add the diced onion and button mushrooms. Cook for 5 minutes, stirring occasionally, until the onion softens.
4. Add Garlic: Stir in the minced garlic and cook for another minute.
5. Thicken the Mixture: Sprinkle the flour over the mixture and stir to coat the meat, onion, and mushrooms.
6. Add Liquids and Sage: Pour in the cider and chicken stock, then add the dried sage. Turn up the heat and bring to a boil, scraping any bits that might have stuck to the bottom of the pan.
7. Bake: Place a lid on the dish and transfer it to the oven for 90 minutes. Check a couple of times towards the end, adding a splash of water or stock if it looks dry.
8. Add Apples and Cream: Remove the casserole from the oven, add the sliced apples and cream, then stir together. Place the lid back on and return to the oven for another 25 minutes, until the apples are tender.
9. Serve: Remove from the oven and serve. Top with fresh sage leaves and thinly sliced apple for crunch. This dish pairs well with mashed potatoes, cabbage, and roasted radishes.

Recipe Tips

• Choose the Right Apples: Use firm apples like Jazz, Braeburn, or Pink Lady to prevent them from disintegrating during cooking.
• Brown the Pork Well: Take your time to brown the pork on all sides. This adds rich flavor to the casserole.
• Stir Frequently: While cooking the onions and mushrooms, stir occasionally to ensure even cooking and to prevent sticking.
• Check Consistency: During baking, if the casserole looks dry, add a splash of water or stock to keep it moist.
• Let it Rest: After cooking, let the casserole sit for a few minutes before serving. This helps the flavors to meld together.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Pork and Apple Casserole cool until it reaches room temperature. Then, transfer it to an airtight container. It will keep well in the fridge for up to 3 days.
• Freeze: If you want to freeze the casserole, allow it to cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the casserole in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until it’s heated through.

Nutrition Facts

Serving Size: 1 serving (based on 4 servings)

• Calories: 591
• Total Fat: 34.5g
• Saturated Fat: 18.2g
• Sodium: 1.34g
• Total Carbohydrate: 33.2g
• Dietary Fiber: 7g
• Sugars: 15.2g
• Protein: 33.5g

Try More Mary Berry Recipes

• Mary Berry Pickled Onions
• Mary Berry Cheese Biscuits
• Mary Berry Egg And Bacon Pie
• Mary Berry Tomato And Basil Soup