Pork & Apple Casserole

This recipe features in these meal plans: A slow, easy week..., Slowly does it, Winter Warmers 1.

A delicious pork, apple, sage, carrot, mushroom & leek casserole, cooked in a slow cooker.


  • 4 pork chops
  • 2 medium granny smith apples (approx 170g each), peeled, cored and cut into wedges
  • 2 large carrots (approx 185g each), coarsely chopped
  • 1 medium leek (approx 260g), sliced
  • 150g of baby button mushrooms
  • 3 large baking potatoes (approx 470g each), peeled and diced
  • 6 sages leaves, finely chopped
  • 75g of butter (5 tbsp)
  • 300ml chicken stock
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • 1 tbsp plain white flour
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 250 mins
  • Price per person: £2.38
  • Store cupboard: Typical
  • Calories per serving: 1194
  • 5-a-day per serving: 2.9
  • Print Recipe
Pork & Apple Casserole photo

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  1. Preheat the slow cooker, if necessary. Sprinkle 1 tbsp flour over the pork chops and season with salt and pepper. Heat 1 tbsp oil in a frying pan and fry the floured pork chops for 5-6 minutes, or until browned on both sides.
  2. Transfer the pork to the slow cooker along with the leek, carrots, mushrooms, stock, sage and thyme. Cook on high for 4-6 hours.
  3. Half an hour before the pork casserole is ready, peel, core and cut the apples into wedges. Heat 1 tbsp olive oil and 15g (1 tbsp) butter in a frying pan and fry the apples for 4-5 minutes, or until lightly caramelised. Remove from the pan and stir into the casserole to cook for the remaining time.
  4. Next, prepare the mash to be ready at the same time as the casserole. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and mash with 60g (4 tbsp) butter and 100ml milk. Season generously with salt and pepper.
  5. Check that the pork is tender and season to taste with salt and pepper before serving with the mashed potato.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.

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