Pork and Apple Casserole

Preheat the oven

Preheat your oven to 180°C (160°C fan / 350°F). Position a rack in the middle of the oven.

Season the pork

Pat the pork cubes dry with kitchen paper — this helps them brown rather than steam. Season generously all over with salt and black pepper.

Brown the pork

Heat the olive oil in a large ovenproof casserole dish over medium-high heat until shimmering. Brown the pork in two or three batches, leaving space between pieces so they sear rather than stew — about 2–3 minutes per side until deep golden. Transfer each batch to a plate and set aside.

Soften the onion

Reduce the heat to medium. Add the sliced onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened and just starting to turn golden. Scrape up any browned bits from the bottom of the pot as you go — that's pure flavor.

Build the braise

Add the quartered apples and thyme sprig to the pot, then pour in the chicken stock. Return the browned pork along with any resting juices from the plate. Stir gently to combine and bring everything to a gentle simmer.

Bake

Cover the casserole with a tight-fitting lid and transfer to the oven. Bake for 55–60 minutes, until the pork is completely tender and yields easily when pressed with a spoon. The apples will have softened into the broth, lightly thickening and sweetening the sauce.

Taste, adjust, and serve

Remove the thyme sprig and taste the broth — adjust seasoning with salt and pepper as needed. Serve straight from the pot with creamy mashed potatoes or crusty bread.