Pork & Cider Casserole
Description
This Pork & Cider Casserole is the ultimate comfort food, perfect for cozy autumn evenings. Tender cubes of lean pork are simmered in a rich, aromatic broth of apple cider, chicken stock, and fresh herbs like thyme and parsley. The dish features a creamy, velvety sauce thickened with butter and flour, finished with a bright hint of lime. Topped with thinly sliced McIntosh apples and a generous layer of sharp cheddar cheese, it bakes until bubbly and golden. The combination of savory pork, sweet apples, and tangy cheese creates a harmonious flavor profile that is both hearty and elegant. Serve this family-friendly main course with crusty bread to soak up the delicious sauce or alongside roasted root vegetables for a complete, satisfying meal that brings warmth to the table.Ingredients
Directions
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Place pork in a 6-quart Dutch oven and add cold water. Heat to boiling, then reduce heat. Simmer for 2 minutes. Drain the pork and discard the liquid. Clean the pot thoroughly and rinse the meat with cold water.
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Combine apple cider, chicken broth, onion, celery, parsley, bay leaf, thyme, salt, paprika, and pepper in the clean Dutch oven. Add the rinsed pork. Heat to boiling, then reduce heat. Simmer, partially covered, until the meat is tender, about 1 hour.
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While the pork simmers, mix evaporated milk and egg yolk in a small bowl. Work the softened butter and flour together with a fork on a small plate until blended.
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Stir the milk and egg yolk mixture into the pork mixture. Whisk in the butter and flour mixture. Cook, stirring constantly, until the sauce is thickened. Stir in lime juice.
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Preheat oven to 350°F (175°C). Place the pork mixture in a 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle with shredded cheddar cheese.
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Bake until the cheese is melted and browned, 20-35 minutes. Let stand for 5 minutes before serving.
Note
For a richer flavor, you can use a dry white wine instead of part of the apple cider.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
McIntosh apples are recommended as they hold their shape well while cooking, but Granny Smith can be used for a tart contrast.
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