Creamy baked pork and apple

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Creamy Pork and Apple Bake: Shred the pork, simmered in a creamy cider and apple sauce, topped with a potato and cheese crumble.

Have you ever tried to focus while an eight-year-old girl practices the trumpet 10 feet from you? That's what I'm doing right now, and I don't recommend it. I need to get out of the "Grand Duke of York" and into this wonderful fall dinner. Actually, it's not too difficult, although I can tempt my daughter with a banana and oatmeal cookie (coming soon!) To give me 5 minutes of peace. Bad mummy: distracting her from her practice, but it's at times like these that she wishes she had a bigger house!

This Creamy Pork and Apple Bake is one of those foods that emerged based on the inspiration of 3 things I love:

  • Pork and apple in cider cream sauce (usually served with mashed potatoes)
  • Anything with crumb toppings, like crumb cake, apples stuffed with crumb topping, or crumb cookies, in my opinion, anything tastes better with a crunchy crumb.
  • Potatoes that I don't have to peel. Ok, that's just a bum, but it's true.

Easy to make and with minimal washing, this has to be a fall favorite!

To make this recipe, you are going to slowly cook pieces of pork loin with cider, broth and garlic. Then add a little cream, juicy apple slices, and peas. Finally, you should add a layer of potatoes, cheese, and breadcrumbs, which will be crisp and golden to perfection after another brief season in the oven.

This is so good, I even planned it for a great family meal this weekend (yes, Grandpa, this is what we are going to have on Sunday).

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Serve it with broccoli and a nice chilled glass of cider.

Oh, the trumpets have stopped. I really did zone out 🙂

The baked pork and apple creamy recipe:

Creamy baked pork and apple

Creamy Pork and Apple Bake: Shred the pork, simmered with apples in a creamy cider sauce, finished with a topping of potato and cheese crumble.

Total time: 2 hours and 15 minutes

Course: dinner

Cuisine: British

Ingredients

Creamy Pork:

  • 1 tablespoon of olive oil
  • 500 g minced pork loin
  • 1 brown onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 250 ml dry cider
  • 400 ml chicken or vegetable broth using bouillon cubes or powder is fine
  • 1/2 teaspoon dried sage
  • 75 ml double cream
  • 2 crispy dessert apples cut into slices (not too thin or will disintegrate): I use jazz apples
  • 4 tablespoons frozen peas

Crumbling:

  • 400g potatoes, chopped into bite-size chunks, shelled (Redskins or pipers from Maris are good varieties for this)
  • 2 tablespoons of olive oil
  • 1/4 teaspoon dried parsley
  • 100 g of panko or homemade breadcrumbs
  • 100 g of grated ripe cheddar cheese
  • Good pinch of salt and pepper.

Instructions

  • Preheat your oven to 170c / 325f, then start with your creamy pork.

  • In a fireproof saucepan, heat the oil and add the pork. Cook over high heat for a few minutes to seal the meat. Add onions, lower heat to medium and cook for 5 minutes, stirring occasionally until just translucent. Add garlic and cook for one more minute. Add the cider and bring to a boil. Let it boil quickly for a couple of minutes, then add the broth and sage. Bubble again, put a lid on and put it in the oven for 90 minutes. Check it from time to time to give it a stir and make sure it doesn't dry out. If so, just add a splash of water.

  • While the pork is cooking, boil the potatoes. Put the potatoes in a frying pan, cover with cold water, bring to a boil and simmer for 8-9 minutes. Drain the potatoes and set them aside.

  • Once the pork has been in the oven for 90 minutes, take it out and add the cream, the apple slices and the peas. Turn your oven on to 190c / 375f.

  • Place the potatoes in a bowl and pour over the olive oil. Give them a mixture so that the potatoes are well covered. Add the parsley, breadcrumbs, cheese, and salt and pepper. Mix everything and place it on top of your pork. Put back in the oven uncovered and cook for 20-25 minutes until the topping is golden brown.

  • Remove from the oven and let rest for 5 minutes before serving with a little green vegetables.

Recipe Notes

Nutritional information is per serving.

Nutrition information obtained from caloriecount.about.com – per serving (recipe makes 4 servings)

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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