Total Time
Prep 10 mins
Cook 20 mins

A quick and simple "casserole" that I made up as I had a couple of dessert apples looking a little too wrinkly to each fresh. Most of the preparation is done whilst the other items are cooking. Goes nicely with carrots simmered with a few carroway seeds and garlic mashed potato or sauteed potatoes.

Ingredients Nutrition

  • 1 lb pork fillets or 1 lb cubed pork spareribs
  • 2 small dessert apples (if you use a cooking apple, best to use the kind that doesn't pulp up)
  • 13 pint pork stock, made (it really does need to be pork stock cube, other flavours not subtle enough)
  • 2 cloves, buds
  • 4 fresh sage leaves
  • 1 pinch nutmeg
  • 1 pinch paprika
  • salt & pepper


  1. Brown the fillets on high heat in a deep fry pan whilst slicing the onions into quarters.
  2. Lower the heat and add the onions - cook until translucent.
  3. Meanwhile, slice the apples into 1/4 inch wedges and add.
  4. Cover with the pork stock and add the seasonings.
  5. Simmer gently for 15-20 mins until most of the liquour has reduced.