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Somerset Pork Casserole with Cider and Apples

Enjoy a taste of the West Country with a flavourful pork and cider casserole full of delicious apples. After a day in the orchards, this would have been the perfect hearty meal to wind down with. Try serving it with vegetables and creamy mash for a tasty meal.

Serves 6

Prep Time: 30 minutes

Cooking Time: 3 hours

Total Time: 3hrs 30minutes

Ingredients

1kg pork steaks

3 tbsp vegetable oil

2 onions, sliced

2tbsp chopped sage

1 bay leaf

1tsp dried thyme

40g plain flour

500ml Somerset Dry Cider

200ml chicken stock

1 Bramley apple, peeled, cored and diced

200g chestnut mushrooms

4tbsp double cream



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METHOD:

  1. Preheat your oven to 150℃, gas mark 2, or 130℃ fan.
  2. Season the pork to preference with salt and pepper, and heat 1 tbsp oil in a large frying pan on a high heat. Brown one-third of your pork steaks on both sides before transferring them to an ovenproof dish. Repeat with remaining pork steaks in two batches.
  3. Add 1 tbsp oil to your frying pan on a medium heat and brown your onions for 2-3 minutes. Add your herbs and flour to the onions, slowly stir in the cider and stock making sure not to leave any lumps of flour.
  4. Add the Bramley apple to the mix and bring to a gentle simmer.
  5. Pour the apple and onion mix over the pork steaks in the casserole dish. Cover and cook for two hours in your preheated oven.
  6. Add the mushrooms and cook for a further 30 minutes.
  7. Remove the casserole from the oven and stir in the cream, adjusting the seasoning to taste.
  8. Serve with your choice of vegetables or creamy mash. Enjoy!

Tip: This recipe is perfect for use in a slow cooker! Just make it up in the morning and leave it on low for approximately six to eight hours until you get a creamy and delicious casserole.

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