Mary Berry Pork And Apple Casserole

There’s something timeless about pork and apple together, isn’t there? It’s the kind of combo that feels like it came from your gran’s recipe tin, right next to the one for bread pudding and a note that says “don’t skimp on the butter.” I first made this casserole on a cold October afternoon, when I was craving something slow-cooked and nostalgic — and a bit of cider happened to be open in the fridge. It was meant to be.

Mary Berry’s version is comforting without being heavy, rich without being fussy. The pork turns melt-in-your-mouth tender, the apples hold their shape just enough to remind you they’re there, and the cider gives it all a lovely warmth without tasting boozy. Honestly, if you’re after a dish that tastes like autumn in a pot — this is it.

Also: it smells divine while it cooks. Like you’re hosting a cottage dinner party even if you’re just eating it in pyjamas.

Why You’ll Love It

• The pork becomes ridiculously tender with hardly any effort.
• It’s hearty and satisfying, but not overly rich.
• The apples bring a sweet little contrast that makes each bite feel balanced.
• One pot = less washing up, always a win.
• Easy to double for guests or leftovers.
• Tastes even better the next day (if there’s any left).

Ingredients

• 2 tbsp olive oil
• 500g pork shoulder, chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion, diced
• 12 button mushrooms, halved
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 240ml dry cider
• 420ml chicken stock
• ½ tsp dried sage (or 1 tbsp fresh, chopped)
• 2 crisp dessert apples (Jazz, Braeburn, or Pink Lady), cut into thick wedges
• 80ml double cream

To serve (optional):

• A few fresh sage leaves
• 1 apple, thinly sliced for garnish

How to Make It

Start by browning that pork:

Heat the olive oil in a large casserole pan over medium-high. Season the pork chunks with salt and pepper, then brown them all over. Don’t rush this — that golden crust = big flavour.

Soften the veg and stir in the garlic:

Turn the heat down a touch. Add in the diced onion and mushrooms. Stir them about for 5 minutes until soft. Toss in the garlic and give it another minute — your kitchen should already smell great.

Coat it all in flour:

Sprinkle in the flour and mix it through the meat and veg until everything’s lightly coated. It’ll look a bit pasty — that’s what you want.

Add the liquids and scrape the good bits:

Pour in the cider and chicken stock. Stir well and scrape the bottom of the pan to get all those browned bits into the mix. Stir in the dried (or fresh) sage.

Let the oven take over:

Pop the lid on and slide the whole dish into a preheated oven at 170°C (fan) / 325°F. Let it gently bubble away for 90 minutes. Go make a cuppa, read a book, or pretend you’re productive.

Add the apples and cream:

Carefully take the pot out. Stir in the thick apple wedges and pour in the cream. Cover it back up and return to the oven for another 25 minutes. The apples should be soft but still holding their shape.

Serve it up:

Give it a quick taste — adjust seasoning if needed. Serve hot with buttery mash, cabbage, and maybe a crisp apple garnish if you’re feeling fancy. I sometimes add a spoon of mustard on the side.

Common Mistakes and How to Dodge Them

My apples turned to mush — why?
You likely cut them too thin or added them too early. Use firm apples and chunk them thickly, like apple wedges you’d snack on.

The sauce is too thin. Help?
No problem — mix a bit of cornstarch with cold water and stir it in while simmering on the hob. It thickens up fast.

The pork’s a bit dry.
That could be from using too lean a cut. Pork shoulder is best here — it’s got the fat and texture to stay juicy during long cooking.

It tastes a bit flat.
Needs more salt, or a pinch more sage. Sometimes even a squeeze of lemon helps to brighten it right at the end.

Storage and Reheating

Fridge:
Let it cool, then store in an airtight container. Keeps beautifully for up to 3 days.

Freezer:
Yes, it freezes well! Freeze in portions, label them, and defrost overnight in the fridge.

Microwave:
Cover with a damp paper towel and reheat in short bursts, stirring in between.

Oven:
Reheat at 160°C (325°F), covered with foil, for about 15–20 minutes or until hot.

Frequently Asked Questions

Can I use a different cut of pork?
Yes, but pork shoulder gives the best texture. Loin or chops may dry out.

What kind of apples should I use?
Stick to firm ones like Braeburn, Pink Lady, or Jazz. Granny Smiths are too tart here.

Can I make it alcohol-free?
Sure! Just swap the cider for extra stock and a splash of apple juice or white grape juice.

Is it okay to make this the day before?
Absolutely. In fact, the flavours deepen overnight. Just reheat gently.

Nutrition Facts (Per Serving)

Calories: 388 kcal
Fat: 21g
Saturated Fat: 8g
Carbohydrates: 30g
Sugar: 19g
Protein: 19g
Sodium: 1081mg
Fibre: 5g

Try More Mary Berry Recipes:

• Mary Berry Turkey And Ham Pie
• Mary Berry Spanish Chicken
• Mary Berry Lentil Soup