Pork and Apple Casserole
"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."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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)
- 1⁄3 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
directions
- Brown the fillets on high heat in a deep fry pan whilst slicing the onions into quarters.
- Lower the heat and add the onions - cook until translucent.
- Meanwhile, slice the apples into 1/4 inch wedges and add.
- Cover with the pork stock and add the seasonings.
- Simmer gently for 15-20 mins until most of the liquour has reduced.
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RECIPE SUBMITTED BY
I'm not a precision cook and rend to make it up as I go along. My favourite type of cooking is one pot casserole cooking and using the slow cooker - adding different ingredients and flavourings over the days to what's left over as it gets consumed so it evolves into something else each sitting. I always try to make use of the flavours and nutrition from any stock eg if I've boiled or steamed veg, I will always use that water for the gravy.
