walnut casserole

Pork, Apple & California Walnut Casserole

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 542kcal


  • 1 tbsp oil
  • 600 g pork fillet cut into 1cm slices
  • 1 onion sliced
  • 100 g California Walnut Halves
  • 2 tbsp flour 25g
  • 500 ml bottle cider
  • 1 chicken stock cube
  • 1 tsp Dijon mustard
  • 1 red apple cored and sliced
  • 2 tbsp crème fraiche 50g
  • ½ x 25g pack parsley chopped


  • Preheat the oven to 180oC, gas mark 4.
  • Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Remove and set aside.
  • Add the onion and walnuts to the pan and fry for 3-4 minutes until softened. Stir in the flour and cook for 1 minute. Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season. Transfer to a casserole dish, cover and bake for 1½ hours until pork is tender.
  • Stir in the crème fraiche and parsley and serve with rice or mashed potato and fresh vegetables.


Serving: 309g | Calories: 542kcal | Carbohydrates: 15.3g | Protein: 39.2g | Fat: 35.3g | Saturated Fat: 9g | Fibre: 2.9g | Sugar: 9.5g


Salt: 1.0
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