Recipe by Kittencal@recipezazz
This is a really tasty pork casserole.
Top Review by Jockey
As always Kittencal comes up with another keeper! I served this over rice as the sauce is thinner in type, at least mine was. Had a super "sweet N sour" taste to it. I used a pork tenderloin and apple cider. Will make again and once again thanks Kittencal!
- 2 lbs boneless pork, cut into 1 inch cubes
- 1 -2 tablespoon fresh minced garlic
- 2 cups apple cider (apple cider is best to use) or 2 cups apple juice (apple cider is best to use)
- 1 (10 3/4 ounce) can chicken broth
- 1 large onion, chopped
- 2 -3 stalks celery, chopped
- 3 tablespoons fresh parsley, chopped
- 1 bay leaf
- 2 -3 teaspoons dried thyme
- salt and pepper
- 1⁄4 teaspoon paprika, to taste
- 1⁄2 cup evaporated milk
- 1 egg yolk
- 3 -4 tablespoons butter, softened
- 3 tablespoons flour
- 1 tablespoon lime juice
- 2 apples, peeled, cored and thinly sliced (macintosh is good)
- 2 -3 cups shredded sharp cheddar cheese
Directions See How It's Made
- In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
- Mix the evaporated milk with the egg yolk; stir into the pork mixture.
- On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
- Cook, stirring constantly until thickened.
- Stir in lime juice.
- Heat the oven to 350 degrees.
- Transfer the pork mixture into a 1-1/2 quart baking dish.
- Arrange the sliced apples evenly over the top.
- Sprinkle with cheese.
- Bake for 20-35 minutes, or until the cheese is melted and lightly browned.