Let Happy Fill Your Mouth With The Joy Of This Pork And Apple Casserole


If you thought we were done porking out, you were wrong. Let’s all squeal like Ned Beatty for this Pork and Apple Casserole. Whee whee whee, all the way home!

Here’s a great recipe that combines pork chops, apples, sugar and spices to satisfy your savory-sweet cravings. It takes about an hour and fifteen minutes to prep and bake, and really warms the place up on a cold and gloomy day.

The ingredients have escaped the barn – hurry and catch them before Farmer Hoggett finds out:

4 to 6 thick, lean pork chops or 2-3 lb. pork roast, fat cut off
Olive oil
6 white onions, small, peeled, whole
4 to 6 tart apples, unpeeled, quartered (I use Granny Smith or MacIntosh and figure 1 apple per serving)
1/3 cup golden raisins
1/2 – 1 Tablespoon brown sugar (per your own taste)
1/2 c. beef broth (I use chicken if it’s homemade and available)
Fresh nutmeg
Whole clove
Fresh thyme
Bay leaf

Preheat oven to 350. This can be cooked in any sealed casserole dish. I use a big Le Creuset, but clay or cast iron would do as well.

Toss the pork chops or roast in a bag with flour and a bit of salt. Heat olive oil In a heavy skillet or right in the Le Creuset or cast iron baker. Brown the pork roast or chops thoroughly. Add the onions, apples, raisins. Over this sprinkle the brown sugar; add spices and herbs. Be generous with them, as they will turn your apples into gorgeous, mushy applesauce. Add the broth. If your broth was salted, go easy on extra salt.

Look at you, all fancy and home-y with your food! Good job, you!

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  • el_donaldo

    Hey! I do this same thing but totally different. I saute the onions in a big roomy skillet usually with olive oil, though sometimes with bacon when I feel like mentally flipping off my doctor and getting extra porky. After they’re soft I toss in the apple slices to fry them up a little brown. Then I dump the onions, apples, (and bacon) into a bowl. I keep the oil in the pan, turn up the heat, and brown the floured chops on both sides. I then turn down the flame super low, throw the onions and apples back in along with chicken stock, white wine, apple cider, and soy sauce (in various individual quantities totaling about 1/4 cup per chop), put on the lid and braise until done. Then I pull out the chops and tent them, turn up the heat to reduce the liquid, and throw in a big pat of butter (screw you, doc!). Scoop some rice next to the chop, pour on the glop, see if there’s any wine left in the bottle, and eat. Sometimes I toss in handfuls of chard or spinach on top of the mess before I braise it. Sometimes sauerkraut. I’ll give your method a try and compare.

  • Jaime Oria

    I know Annie Towne out in the real world and I can personally testify to the fantabulously homey scrumptiousness of this dish. It’s great!

    • Annie Towne

      So sweet! Thanks, Jaime.

  • Mojopo

    Mmmmmm! Looking great, Annie! I can’t wait to try it.

    • Annie Towne

      Thank you, ma’am.

  • Fitzgerald Chesterfield

    Sounds great! Before you add the broth deglaze with the beer you’re drinking at that very moment.