Creamy Pork Casserole With Apples and Cider
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.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 2.25 lb pork shoulder cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 7 oz lardons or chopped streaky bacon
- 2 large onions diced fine
- 2 cloves garlic sliced thin
- 2 parsnips peeled and cubed
- 7 oz cooked chestnuts optional
- 3 apples peeled, cored, and sliced
- 0.5 cup dry cider
- 0.5 cup chicken stock
- 1 tablespoon chopped sage or 2 teaspoon dried sage
- 0.25 cup heavy cream
- 1 tablespoon cornstarch diluted in cold water
Instructions
Preparation Instructions
- Season the pork shoulder cubes with salt and black pepper.
- Heat olive oil in the pressure cooker pot on sauté. Toss in the lardons or streaky bacon till they crisp up and brown, about 5 minutes.
- Add onions and garlic. Stir around until soft and smelling sweet.
- Brown the pork cubes on all sides to lock in flavor before pressure cooking.
- Mix in parsnips and chestnuts, if using. Stir so everything’s cozy together.
- Place apple slices on top, then pour in cider and chicken stock. Lock lid and set for 30 minutes on high pressure. Use quick release afterwards.
- Stir in diluted cornstarch and cream to thicken the sauce.
- Taste and add salt and pepper if needed. Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats great, just add a splash of stock or water to loosen the sauce.