Pork in Cider With Potatoes and Apples

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

If it has apples and cream, then it must be from Normandy.

Ingredients Nutrition


  1. Melt the butter in a large casserole. Add the onions and cook gently until softened, but not browned, about 5 minutes. REmove the onions. Add the oil, raise the heat, add the pork and cook until browned all over. Remove and season well.
  2. Add some of the cider. Heat and scrape the bottom of the pan. Return the meat, onions, remaining cider and thyme. Season lightly with salt and pepper and bring to a boil. Boil for 1 minute, skimming off any foam that rises to the surface.
  3. cover and cook in a preheated oven (300*F/150*C) for 4 hours. Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
  4. One hour before the end of the cooking time add the potateos and continue to cook.
  5. Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
  6. Cook the juices over high heat to reduce slightly, 10 to 15 minutes. Taste.
  7. Meanwhile, melt butter in a large frying pan and add the apples. Cook over high heat until browned and tender, 5 to 10 minutes.
  8. Stir the cream into the sauce. Slice the pork and arrange on plates with the potatoes and apples. Serve immediately with the sauce.


Most Helpful

Very yummy. I used walla walla's for the onions. I made this during Zaar World Tour 05.

Amis September 09, 2005

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