This deliciously tender Creamy Pork Casserole with cider, apples and chestnuts is the perfect winter warmer! Make it in your Instant Pot, slow cooker or stovetop.
You will also love Pork Tenderloin with Apples in Creamy Sauce
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Things I LOVE about colder weather…
- Piling on the layers of cozy clothes – sweaters, scarves, hats, wooly socks
- Spending cozy nights in snuggling in front of the fire
- It’s comfort food season!!! Bring on the stews, casseroles and slow-cooked one pot meals 🙂
This creamy pork casserole is top of my list whenever I crave comfort food and it is so easy to make in your pressure cooker, crockpot or stovetop.
Essentially this recipe is a mash up between two traditional dishes: Normandy pork stew (French) and Somerset pork casserole (British).
I have picked my favourite elements from both recipes and given them a little twist of my own… You can’t go far wrong with a dish that contains both cream and bacon I find.
Ingredients
- Diced pork – I used pork shoulder steaks. This recipe also works well with mixed game if you can find it.
- Lardons or chunky streaky chopped bacon
- Dry cider (this is hard cider which contains alcohol) – see below for suitable substitutes
- Apples – crisp apples such as Granny Smith, Cox or Braeburns work well
- Heavy (double) cream or creme fraiche
- Chestnuts – not traditional but they add a lovely sweetness. You can usually find these ready cooked (Merchant Gourmet do a range)
- Parsnips – I wanted to add some vegetables to make this stew go a little further.
- Chestnut (crimini) mushrooms are traditional but neither of my kids like them so have left them out
- Sage, thyme or tarragon – pick your favourite herb not all three!
- In French pork casserole a little Dijon mustard is added
How can I add flavour to my casseroles?
Although ‘dump and start’ recipes are very popular, browning the meat is essential to add flavour to your stew.
Always brown your meat in batches over high heat to avoid overcrowding your pan. Give your pork time to colour well and those browned bits at the bottom of the pan? This is where the flavour comes from!
Deglaze the pan with cider or stock, scraping any browned bits into the stew. After that you can turn the heat down – especially if cooking onions and garlic.
How can I thicken the sauce?
Some casserole dishes can be quite watery, especially if you are cooking in an Instant Pot or slow cooker which don’t allow liquid to evaporate while cooking.
This pork casserole will thicken naturally as the apples cook down. If you find it is still too watery, you can add some cornflour or arrowroot ‘slurry’ (=cornstarch diluted in cold water) and cook for about 5 minutes until the sauce thickens. Arrowroot is better if you are planning to freeze this recipe.
Pork casserole in the Instant Pot
Step 1. Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don’t overcrowd the pork as it will stew rather than brown.
Step 2. Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl. Deglaze the pot with a splash of cider or stock, scraping in any browned bits (this is where all the salty goodness is!).
Step 3. Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
Step 4. Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
Step 5. Return the bacon and pork to the pot and stir to combine. Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
Step 6. Select Sauté again and stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
Stove Instructions
Note you will need double the amount of cider and stock – 1 cup (250ml) of each for this method.
Step 1. Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
Step 2. Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
Step 3. Lower the heat, add the onion and cook for 5 minutes, stirring.
Step 4. Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
Step 5. Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
Step 6. Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
Slow cooker Instructions
Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours on LOW or 5-6 on HIGH, stirring the cream and cornflour at the end and cooking with the lid off until it thickens.
Can I substitute cider with anything else?
This is a question I often get asked. If you can, try to use dry (hard) cider in this recipe – there’s lots of English and French brands to pick from.
If you can’t find cider or would prefer not to use it, substitute with cloudy apple juice with one teaspoon apple cider vinegar mixed in.
You could also just use stock instead of a mix of stock and cider. White wine is also an acceptable substitution but it will give quite different results.
Tips and tricks
A note on the apples – these will basically fall apart whichever method you use. They thicken the casserole and add a lovely note of sweetness.
If you prefer to have some crispy apples also, heat 2 tablespoons unsalted butter and 1 tablespoon brown sugar in a skillet and stir to melt. Add 2 sliced apples and fry for 3-4 minutes until slightly caramelised. Serve these with your pork casserole.
Serving suggestions
Serve over mashed potatoes with some steamed tenderstem broccoli or savoy cabbage on the side. A glass of cider would be the perfect drinks match!
Freezing instructions
You can freeze this pork casserole before you add the cream and keep in the freezer, in portions, for up to three months. Thaw in the fridge overnight, heat through then stir in the cream at the end.
More comforting casseroles to try
Chunky Beef Casserole
This Slimming World Beef Stew is completely SYN FREE, gluten free and suitable for freezing too! 10 SmartPoints on Weight Watchers.
One-pot Creamy Chicken Casserole
Healthy Chicken and Dumplings
Creamy pork casserole with cider and apples
Ingredients
- 2 tbsp olive oil
- 1 kg | 2lb 4oz pork shoulder , cubed
- 200 g | 7oz lardons or chopped streaky bacon
- 2 large onions , finely diced
- 2 large garlic cloves , sliced
- 2 parsnips , peeled and cubed
- 200 g | 7oz cooked chestnuts
- 3 apples , peeled, cored and sliced
- 120 ml | ½ cup dry cider (you will need 250ml / 1 cup for stovetop method)
- 120 ml | ½ cup chicken stock (you will need 250ml / 1 cup for stovetop method)
- 1 tbsp chopped sage or 2 tsp dried sage
- 1 tsp salt
- 60 ml | ¼ cup double (heavy) cream
- 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
- salt and pepper to season
Instructions
Instant Pot method
- Season the pork with salt and pepper.
- Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don’t overcrowd the pork as it will stew rather than brown.
- Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
- Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
- Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
- Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
- Return the bacon and pork to the pot and stir to combine.
- Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
- Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
Stovetop method
- NOTE: this method needs more stock and cider.
- Season the pork with salt and pepper.
- Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
- Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
- Lower the heat, add the onion and cook for 5 minutes, stirring.
- Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
- Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
- Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
Slow cooker method
- Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.
Dar says
This tasted pretty good. As with other commenters I added dijon. I used free squeezed apple juice and apple cider vinegar in place of apple cider. I must be extremely slow as my prep time and cooking time were much longer than the 10 mins and 45 mins noted. With my 6 quart IP, it took 3 batches to brown all the pork. I’d say it took closer to an hour and a half in total. Also, I couldn’t find where in the instructions for when to add the chestnuts.
Lucy Parissi says
Thanks for your comment will adjust the recipe card
Steve says
Made this for 8 tonight, used Dijon and added carrots and a leek. When you add the cream and cornflour it transforms into a beautiful looking dish. The chestnuts were a little surprise for people too. I added dried sage fresh thyme and a a few dried bay leaves.
Lucy Parissi says
Glad you all enjoyed it Steve xx
Lyn says
Fab recipe for a cold Winter’s night. Browned on hob then in oven 2.5 hrs.
Cider, parsnips, apples, chestnut mushrooms, tinned chestnuts, Dijon mustard, bouquet garni , & creme fraiche at the end.
Could do with a bit of thickening but great with hunks of bread.
Lucy Parissi says
Glad you liked it x
Choclette says
I don’t know why we don’t cook with cider more often. It goes so well with so many things. I like your addition of chestnuts to this, it would make a lovely Christmas Eve meal.
Sandy says
This sounds very good and I love pork. I think i will enjoy maki g this and eating it.
Thank you for recipe.
Jo Allison / Jo's Kitchen Larder says
This stew is a perfect winter warmer Lucy! Pork and apples are such a classic combination and shoulder with its marbling of fat is one of my favourite cuts and it’s perfect in a dish like this. Huge pile of mash with my portion please! 🙂
Jane Saunders says
Wow. Such a lovely casserole and so much useful information to help us all get great results. Thanks for this Lucy.
Bevyn Cassidy says
Thank you for all the details about making this!! We’re trying it tonight and since I rarely make pork casserole this post is so helpful!
Cat | Curly's Cooking says
This is my kind of dinner. I absolutely love pork and the flavours you’ve used are perfect and so comforting! I could eat the whole batch I think! Delicious.
Lucy Parissi says
I was standing over the pot basically ‘tasting’ the recipe for about 20 minutes 🙂
Claire Jessiman says
Thank you for giving so many options on how to cook this! I keep seeing Insta Pot recipes at the moment and scrolling on by as I don’t have one. This is a perfect winter warmer.
Karly says
This is truly comfort food!! Thanks for sharing!