Creamy pork and apple casserole made with tender pork shoulder, mushrooms, apples, sage, and dry cider. This hearty one-pot meal is perfect for autumn and cold weather cooking. The rich sauce combines chicken stock and cream for a comforting dish that pairs well with mashed potatoes or seasonal vegetables. Easy to prepare and ideal for batch cooking or family dinners.

This creamy pork and apple casserole brings together tender pork shoulder, earthy mushrooms, sweet apples, and aromatic sage, all simmered in a rich cider and cream sauce. It’s a comforting, hearty dish perfect for autumn or any time you’re craving a cozy, flavor-packed meal.

Ingredients

For the Casserole:

2 tbsp olive oil
500 g (1.1 lbs) pork shoulder steaks, cut into large chunks
½ tsp salt
½ tsp black pepper
1 medium onion, peeled and diced
12 button mushrooms, halved
2 garlic cloves, minced
2 tbsp plain (all-purpose) flour
240 ml (1 cup) dry cider
420 ml (1¾ cups) chicken stock
½ tsp dried sage (or 1 tbsp finely chopped fresh sage)
2 crisp dessert apples (Jazz, Braeburn, or Pink Lady), cored and sliced into thick wedges
80 ml (⅓ cup) double (heavy) cream

To Serve (Optional):

6 fresh sage leaves
1 apple, thinly sliced

Instructions

Preheat the Oven
Preheat your oven to 170°C (325°F) fan.
Brown the Pork
Heat olive oil in a large casserole dish over medium-high heat. Add the pork chunks, season with salt and pepper, and sear for 5–6 minutes until browned on all sides.
Add Vegetables
Lower the heat to medium. Add the diced onion and halved mushrooms. Cook for about 5 minutes, stirring occasionally, until the onion softens. Add the garlic and cook for another minute.
Add Flour and Liquids
Sprinkle in the flour and stir to coat everything evenly. Pour in the cider and chicken stock, then stir in the sage. Increase the heat and bring to a boil, scraping up any browned bits from the bottom of the pan.
Oven Cook
Cover with a lid and transfer the casserole to the oven. Cook for 90 minutes, checking once or twice and adding a splash of stock or water if the sauce reduces too much.
Add Apples and Cream
Remove from the oven, stir in the apple wedges and cream, then cover and return to the oven for another 25 minutes, until the apples are tender.
Serve
Garnish with fresh sage leaves and thin apple slices for extra texture and aroma. Serve hot with mashed potatoes and seasonal vegetables.

Tips

Cut apples into thick wedges to prevent them from breaking down too much during baking.
Use dry cider for a deeper, more complex flavor—avoid sweet varieties.
Brown the pork well for the best flavor in the sauce.
Taste before serving and adjust seasoning as needed, especially salt and sage.

Variations and Substitutions

Meat Swap: Use boneless pork loin or chicken thighs if preferred.
Herbs: Try thyme or rosemary as alternatives to sage.
Mushrooms: Substitute chestnut or cremini mushrooms for more depth.
Dairy-Free: Use a plant-based cream and oil to keep it dairy-free.
Gluten-Free: Use gluten-free flour as a thickener.

FAQs

Can I make this ahead of time?
Yes. Prepare and bake the casserole up to step 6. Reheat gently before serving, adding a splash of stock or cream if needed.

Can I freeze this casserole?
Yes. Let it cool completely before freezing in portions. Defrost overnight in the fridge and reheat thoroughly.

Can I make it without alcohol?
Replace the cider with additional chicken stock and a teaspoon of apple cider vinegar or lemon juice for acidity.

Serving Suggestions

Creamy mashed potatoes or buttered baby potatoes
Steamed cabbage, sautéed greens, or roasted root vegetables
Roasted radishes or parsnips for added texture and flavor
Crusty bread to soak up the creamy sauce

Why You’ll Love This Recipe

Combines sweet, savory, and creamy in one balanced dish
Perfect for cold evenings and autumn dinners
Easily scalable for a crowd or leftovers
Works well as a make-ahead or freezer-friendly meal
A great way to use apples in a savory recipe