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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A quick and simple casserole that I made up as I had a couple of dessert apples looking a little too wrinkly to each fresh. Most of the preparation is done whilst the other items are cooking. Goes nicely with carrots simmered with a few carroway seeds and garlic mashed potato or sauteed potatoes. Ingredients:
1 lb pork fillets or 1 lb cubed pork spareribs |
2 small dessert apples (if you use a cooking apple, best to use the kind that doesn't pulp up) |
1/3 pint pork stock, made (it really does need to be pork stock cube, other flavours not subtle enough) |
2 cloves, buds |
4 fresh sage leaves |
1 pinch nutmeg |
1 pinch paprika |
salt & pepper |
Directions:
1. Brown the fillets on high heat in a deep fry pan whilst slicing the onions into quarters.
2. Lower the heat and add the onions - cook until translucent.
3. Meanwhile, slice the apples into 1/4 inch wedges and add.
4. Cover with the pork stock and add the seasonings.
5. Simmer gently for 15-20 mins until most of the liquour has reduced.
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