how do you make an apple and pork casserole?

400g diced pork preferably tenderloin

1 Cooking Apple

300g prepared Carrots

1 Medium Onion

1 Red Pepper (optional)

Swede/turnip/kohl rabbi (as liked)

100g Mushrooms.

1 Stock cube, chicken or vegetable.

1 tbsn fresh chopped sage or dried ( optional)

2 tablespoons Plain Flour

150-200ml Dry cider or pure apple juice.

Cooking Oil.

Cut the tenderloin Into slices or use ready diced pork and coat in a little plain flour.

Meanwhile heat a little cooking oil in a large pan and cook the onion in it until it is soft. Then add the floured pork and cook until it is lightly browned. Next add one tablespoon of plain flour and cook for 2 minutes. It will absorb all the liquid. Remove from heat.

Now add approx. 150 ml of cider or apple juice - it will sizzle at you but don't be worried. Return to heat and add 500ml of stock which you can make from a chicken or vegetable stock cube with hot water.

Now add chopped carrots and also swede and turnip if you like. You can also put in some chopped red peppers. Give it a stir. Add sliced mushrooms and good pinch dried sage or fresh if you have them. Bring it to light boil for 2 mins then switch off heat.

Transfer to casserole dish unless you have one that you can take straight from the hob to the oven.

Put in middle of oven at Gas Mrk 4 and cook for 2 hours with a lid on. After 11/4 hours add peeled and sliced apple and leave lid off.

Enjoy!,

Apple Pork Chop Casserole

Ingredients:

2 (3/4 inch thick) boneless pork loin

chops

2 teaspoons vegetable oil

3/4 cup water

1 tablespoon butter or margarine

1 small tart green apple, cored and

chopped

2 tablespoons raisins

1 1/2 cups crushed chicken stuffing mix

2/3 cup condensed cream of mushroom

soup, undiluted

Directions:

1. In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.

2. Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.

Apple Pork Chop Casserole Recipe

Ingredients

2 boneless pork loin chops (3/4 inch and 8 ounces each)

2 teaspoons canola oil

3/4 cup water

1 tablespoon butter

1 small tart apple, chopped

2 tablespoons raisins

1-1/2 cups crushed chicken stuffing mix

2/3 cup condensed cream of mushroom soup, undiluted

Directions

In a large skillet, brown meat in oil for about 5 minutes on each side. Meanwhile, in a large saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.

Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing.

Cover and bake at 350° for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160°. Yield: 2 servings.

http://www.tasteofhome.com/Recipes/Apple-Pork-Chop...

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Pork And Apple Casserole Recipe

INGREDIENTS:

1 ounce butter

2 large cooking apples, peeled, cored and sliced

1 large onion, chopped

2 teaspoons sugar

2 teaspoons dried sage

4 pork chops

salt

black pepper

4 ounces mushrooms, sliced

1 cup dry cider

1 cup fresh breadcrumbs

1/2 cup grated mature cheddar cheese

PREPARATION:

Grease a shallow baking dish with half the butter. Place half the apple slices in the dish and sprinkle with half the onion, sugar and sage. Arrange the chops on top, season with salt and pepper to taste and cover with the mushrooms. Add the remaining apples, onion, sugar and sage.

Pour in the cider. Mix together the bread-crumbs and cheese and sprinkle over the top. Dot with the remaining butter.

Cook in a preheated moderately hot oven, 400 F, for 45 minutes or until the chops are cooked and the top is browned.

This recipe from CDKitchen for Pork And Apple Casserole serves/makes 4

http://www.cdkitchen.com/recipes/recs/1037/Pork-An...