Pork Stew with Apples
- 4 pork steaks cubed
- 2 crisp eating apples
- 1 large onion sliced
- 1 tsp dried tarragon
- 1/2 tsp mustard powder
- 1 dessertspoon of plain flour to coat the pork
- 240ml good quality low-salt chicken stock
- 3 tbsp Aspall Organic Cyder Vinegar
Heat the oven to 180oC (gas mark 4).
Core and slice the apples and place in a casserole dish. Gently fry the onions in half the olive oil until they start to brown.
In a separate bowl, mix the cubed pork with the flour to provide a light coating. Remove the onions to the casserole dish, add the rest of the olive oil the the pan, brown the pork and add to the casserole dish.
Meanwhile. heat the chicken stock and the cyder vinegar until just simmering, turn off the heat and add to the casserole dish. Add the mustard, place the dish in the oven and braise for about an hour until bubbling well.
The sauce around the pork should be thick and rich. Check the seasoning and add salt if required. Just before serving, add the tarragon and freshly ground black pepper.
Serve with mashed potato and seasonal green vegetables.