Creamy Pork Casserole With Apples and Cider
, Updated Aug 07, 2025
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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
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.
Here’s What You’ll Need
- Pork shoulder – Rich and flavorful with just the right amount of fat for slow cooking. It turns meltingly tender as it simmers.
- Lardons or bacon – Adds smoky depth and extra savory goodness to the base of the casserole.
- Onions & garlic – Classic aromatics that build the foundation of flavor.
- Parsnips – Sweet and earthy, they soften beautifully and complement the pork.
- Chestnuts – A seasonal twist! They add a nutty, buttery texture that makes this casserole feel extra special.
- Apples – A touch of natural sweetness that balances the richness of the meat.
- Dry cider & chicken stock – For deglazing and simmering—these create the rich, slightly tangy braising liquid.
- Sage – Earthy and aromatic, it ties the pork, apple, and chestnut flavors together.
- Cream – Just a splash at the end makes everything lush and velvety.
- Cornstarch slurry – Helps thicken the sauce to that perfect cozy consistency.
Here’s what You Will Need
How to Make Pork Casserole in the Instant Pot
- 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 (this is where all the salty goodness is!).
- 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, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
Cooking on The Stove
Note you will need double the amount of cider and stock – 1 cup (250ml) of each for this method.
- 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, 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), cider and 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 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.
Your Questions Answered
- Can I substitute cider With? 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 taste quite different.
- How can I add flavor to my casseroles? Although ‘dump and start’ recipes are very popular, browning the meat is essential to add flavor to your stew. Always brown your meat in batches over high heat to avoid overcrowding your pan.
Give your pork time to color 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 cornstarch or arrowroot ‘slurry’ and cook for 5 minutes until the sauce thickens.
- Can I serve this with crispy apples? – The apples will 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 caramelized and serve with the casserole.
Serving Suggestions, Leftovers and Storage
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!
Storing Instructions – Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat in a pan over gentle heat, stirring, until hot all the way through.
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.
If you try this Pork Casserole Recipe, don’t forget to leave a rating and comment below – I love hearing how your dinners turn out! Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram and TikTok so I can see your creations.
Creamy pork casserole with cider and apples
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. Please note you will need more liquid if cooking on the stove.
Video
Ingredients
- 2¼ lb (1 kg) pork shoulder , cubed
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 7 oz (200 g) lardons or chopped streaky bacon
- 2 large onions , finely diced
- 2 cloves garlic , sliced
- 2 parsnips , peeled and cubed
- 7 oz (200 g) cooked chestnuts (optional)
- 3 apples , peeled, cored and sliced
- ½ cup (120 ml) dry cider you will need 1 cup / 250 ml for stovetop method
- ½ cup (120 ml) chicken stock you will need 1 cup / 250 ml for stovetop method
- 1 tbsp chopped sage or 2 tsp dried sage
- ¼ cup (60 ml) cream, heavy / double
- 1 tbsp cornstarch (cornflour) diluted in 1 tbsp cold water
- salt and pepper to season
Instructions
Instant Pot method
- Season the pork with salt and pepper.2¼ lb (1 kg) pork shoulder, 1 tsp salt, 1 tsp black 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.2 tbsp olive oil
- Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.7 oz (200 g) lardons
- Deglaze the pot with a splash of cider or stock, scraping in any browned bits.½ cup (120 ml) dry cider
- Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.2 large onions
- Stir in the sliced garlic, parsnips, apples, chestnuts (if using), cider and stock and sage. Bring to a simmer.2 cloves garlic, 2 parsnips, 7 oz (200 g) cooked chestnuts, 3 apples, ½ cup (120 ml) chicken stock, 1 tbsp chopped sage
- 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.¼ cup (60 ml) cream,, 1 tbsp cornstarch, salt and pepper to season
Stovetop method
- 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.
Notes
Can I substitute cider with anything else?
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.
A note on the apples
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.
Nutrition
Calories: 615kcal | Carbohydrates: 45g | Protein: 47g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 5486mg | Potassium: 1271mg | Fiber: 5g | Sugar: 17g | Vitamin A: 235IU | Vitamin C: 29.6mg | Calcium: 102mg | Iron: 2.7mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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.
Thanks for your comment will adjust the recipe card