Vickys Braised Pork & Apple Casserole
- 8 pork loin steaks, trimmed
- 4 gluten-free pork sausages, sliced
- 150 grams bacon, trimmed and chopped
- 100 grams peas
- 100 grams carrots, diced
- 1 medium onion, chopped
- 3 apples, peeled, cored and thickly diced
- 100 grams baby button mushrooms, halved
- 500 ml ham stock
- 500 ml vegetable stock
- 100 ml apple juice
- 4 tbsp chicken seasoning
- Season each side of the pork steaks with the chicken seasoning and lay on top of the sliced sausage and vegetables in a large casserole dish.
- Pour in the stock and apple juice so it's enough to cover everything.
- You may need more or less depending on the size of the dish you use
- Braise at gas 4 /180C / 350F for 1 hour or slow cook for 8 hours
- Serve with mustard mashed potato
- This is a great recipe for using up veg left in the fridge.
- I've used broccoli, corn, peppers, squash and made sweet potato mash instead.
- It's very versatile.
- Sometimes I leave the sausage whole, sometimes I cube the steaks.
- Easy to change up!
pork loin, pork sausages, bacon, peas, carrots, onion, apples, baby button mushrooms, apple juice, chicken seasoning
Taken from cookpad.com/us/recipes/333534-vickys-braised-pork-apple-casserole (may not work)