Apple Pork Casserole combines tender pork, sweet apples, vegetables, and a creamy hard cider sauce for a comforting one-pan dinner perfect for family meals.
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This Apple Pork Casserole is the perfect combination of comforting flavors and easy cooking. Tender pork, sweet apples, hearty vegetables, and a creamy hard cider sauce come together in one skillet for a dinner that feels special without being complicated.
I love fall flavors, and this recipe highlights everything I enjoy about the season. The sweetness of fresh apples, the savory flavor of slow-cooked pork, and the warm herbs that make your kitchen smell amazing. Best of all, it is a one-pan dinner, so you get a delicious, hearty meal with minimal cleanup.
If you love this apple dish, then you should try my Chicken Apple Skillet or Apple Slaw for other fall dishes.
Reader Review: "My family loved this dish. The apple worked so well and balanced out the cider. It was a winner! " - Samantha
Why You'll Love This Recipe
- One-pan dinner. Everything cooks together in one oven-safe skillet, which means less cleanup.
- Hearty and comforting. This is a filling dinner that is perfect for a cool evening.
- Perfect combination of flavors. Savory pork, sweet apples, earthy sage, and hard cider come together beautifully.
- Easy enough for a weeknight. Once everything is in the skillet, the oven does most of the work.
Ingredients
- Pork Butt: Cut the pork butt into bite-sized pieces.
- Apples: I recommend Braeburn or Pink Lady apples. Both have a nice balance of sweetness and tartness.
- Onion: Adds a savory base and natural sweetness.
- Olive Oil: Used for searing the pork.
- Button Mushrooms: Add an earthy flavor to the dish.
- Carrots: Add color, texture, and a touch of natural sweetness.
- Salt and Pepper: Simple seasoning to bring out the flavors.
- AP Flour: To help thicken the cider and stock into a rich sauce.
- Hard Cider: Adds a subtle apple flavor and a little sweetness.
- Chicken Stock: Creates a flavorful cooking liquid and helps keep the pork tender.
- Sage: Sage pairs perfectly with both pork and apples.
- Garlic Cloves: Adds another layer of savory flavor.
- Peas: Adds a pop of color and a little sweetness toward the end of cooking.
- Heavy Cream: Stirred in at the end to make the sauce rich and creamy.
Tim's Tip: Scrape up all the browned bits from the bottom of the skillet when adding the cider and stock. Those caramelized pieces are packed with flavor and will make the sauce even richer and more delicious.
How to Make Apple Pork Casserole
1. Prepare the Pork: Preheat your oven to 325°F. Cut the pork butt into bite-sized pieces and season generously with salt and pepper. Cut mushrooms in half, cut onion into chunks, and cut carrots into 1-inch-thick pieces.
2. Sear the Pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork and sear until browned, about 5-6 minutes total. You don't need to cook the pork through at this point. The goal is to develop a nice brown crust.
3. Cook the Vegetables: Reduce the heat to medium and add the onions and mushrooms. Cook for about 5 minutes, stirring occasionally.
Add the garlic and sage and cook for another minute, until fragrant.
4. Add the Flour and Carrots: Sprinkle the all-purpose flour over the pork and vegetable mixture. Stir well to coat everything with the flour. Add the carrots and stir to combine.
5. Add the Cider and Chicken Stock: Pour in the hard cider and chicken stock. Bring the mixture to a boil, scraping the pan if anything sticks to loosen the browned bits.
6. Bake: Cover the skillet with a lid and transfer to the oven. Bake for 90 minutes.
Check the casserole toward the end of cooking. If the sauce looks too dry, add a little additional chicken stock.
7. Add the Apples and Cream: Remove the skillet from the oven and stir in the apples, peas, and heavy cream.
Cover the skillet again and return it to the oven. Cook for an additional 25 minutes, or until the apples are tender and the pork is cooked through.
8. Serve: Remove the skillet from the oven, give everything a gentle stir, and serve warm.
Substitutions and Variations
- Add extra vegetables. Such as leeks and zucchini chunks. I would add them when we add the carrots, right before it goes in the oven.
- Add a little heat kick. A touch of Dijon mustard or hot sauce, if you prefer.
- Add More Sage. If you love the flavor of sage, add a little extra for even more savory, fall flavors.
- Make it without Mushrooms. If mushrooms aren't your favorite, simply leave them out!!
Expert Tips
- Don't skip the sear. Browning the pork first adds big flavor to the finish.
- Choose the right apples. Braeburn and Pink Lady apples are great choices because they have enough structure to hold up during cooking.
- Watch the sauce. If the casserole looks dry when you check it after the first 90 minutes, add a splash of chicken stock before continuing.
- Add the apples later. Adding the apples during the final cooking time helps them stay tender while still maintaining some texture.
What to Serve with a Creamy Apple and Pork Casserole
This Apple and Pork Casserole has meat, vegetables, and a rich, creamy sauce all in one dish, but I love serving it with something that can soak up all the delicious sauce.
Storage
Refrigeration: Store leftover Apple Pork Casserole in an airtight container in the refrigerator for up to 4 days.
Freezing: Fully cool the casserole and freeze in an airtight container. Defrost overnight in the refrigerator, then reheat per the make-ahead instructions below.
Reheating: Reheat gently on the stovetop or in the microwave. If the sauce has thickened in the refrigerator, add a splash of chicken stock when reheating.
FAQs
You can, but pork loin is much leaner than pork butt. It will require less cooking time, so adjust the cooking time accordingly to prevent it from becoming dry.
No. Hard cider adds a wonderful apple flavor, but you can substitute additional chicken stock or regular apple cider if you prefer. If using apple cider, the sauce will be slightly sweeter.
If your sauce is too thin, remove the lid and simmer the casserole for a few minutes to allow some of the liquid to reduce. You can also make a small slurry with flour and water to stir into the sauce.
More Delicious Casseroles
Made this recipe? Let me know!
Recipe
Creamy Apple Pork Casserole
Ingredients
- 2 tablespoon Olive Oil
- 1.75 lbs Pork I used a Pork Butt
- 1½ teaspoon salt
- ½ teaspoon Pepper
- 1 Onion Diced
- 12 Button Mushrooms Sliced
- 2 Cloves Garlic Minced
- 2 tablespoon all-purpose flour
- 3 Carrots Cut in ½ inch pieces
- 1 cup Hard Cider
- 1¾ cup Chicken Stock
- ⅔ cup Heavy Cream
- 1 tablespoon Sage
- 2 Apples Sliced
- ½ cup Frozen Peas
Instructions
- Prepare the Pork: Preheat your oven to 325°F. Cut the pork butt into bite-sized pieces and season generously with salt and pepper. Cut mushrooms in half, cut onion into chunks, and cut carrots into 1 inch thick pieces. 1.75 lbs Pork 1½ tsp salt ½ tsp Pepper
- Sear the Pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork and sear until browned, about 5-6 minutes total. You don't need to cook the pork through at this point. The goal is to develop a nice brown crust. 2 tbsp Olive Oil
- Cook the Vegetables: Reduce the heat to medium and add the onions and mushrooms. Cook for about 5 minutes, stirring occasionally. Add the garlic and sage and cook for another minute, until fragrant. 1 Onion 12 Button Mushrooms 2 Cloves Garlic 1 tbsp Sage
- Add the Flour and Carrots: Sprinkle the all-purpose flour over the pork and vegetable mixture. Stir well to coat everything with the flour. Add the carrots and stir to combine. 2 tbsp all-purpose flour 3 Carrots
- Add the Cider and Chicken Stock: Pour in the hard cider and chicken stock. Bring the mixture to a boil, scraping the pan if anything sticks to loosen the browned bits. 1 cup Hard Cider 1¾ cup Chicken Stock
- Bake: Cover the skillet with a lid and transfer to the oven. Bake for 90 minutes. Check the casserole toward the end of cooking. If the sauce looks too dry, add a little additional chicken stock.
- Add the Apples and Cream: Remove the skillet from the oven and stir in the apples, peas, and heavy cream. ⅔ cup Heavy Cream 2 Apples ½ cup Frozen PeasCover the skillet again and return it to the oven. Cook for an additional 25 minutes, or until apples are tender and the pork is cooked through.
- Serve: Remove the skillet from the oven, give everything a gentle stir, and serve warm.
Notes
- Don't skip the sear. Browning the pork first adds big flavor to the finish.
- Choose the right apples. Braeburn and Pink Lady apples are great choices because they have enough structure to hold up during cooking.
- Watch the sauce. If the casserole looks dry when you check it after the first 90 minutes, add a splash of chicken stock before continuing.
- Add the apples later. Adding the apples during the final cooking time helps them stay tender while still maintaining some texture.
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