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Pork & Apple Casserole

Name: Pork & Apple Casserole
Yield: 4
Ingredients: 4 lean pork steaks; Low-cal spray oil; 1 onion, diced; 2 garlic cloves, crushed; 2 celery sticks, chopped; 2 carrots, thinly sliced; 600mls chicken stock; 1 tbsp wholegrain mustard; 1 bay leaf; Some sage leaves, thorn; 2 apples, cored and diced; 4 sweet potatoes; 1 tbsp low fat créme fraiche; Parsley; 3 tbsp reduced fat créme fraiche

Warm up your January with this delicious casserole and tasty sweet potato mash.

Level	Medium
Serves	4
Bites	1

Ingredients

4 lean pork steaks

Low-cal spray oil

1 onion, diced

2 garlic cloves, crushed

2 celery sticks, chopped

2 carrots, thinly sliced

600mls chicken stock

1 tbsp wholegrain mustard

1 bay leaf

Some sage leaves, thorn

2 apples, cored and diced

4 sweet potatoes

1 tbsp low fat créme fraiche

Parsley

3 tbsp reduced fat créme fraiche

Method

Preheat the oven to 180°C/gas mark 4.

Lightly spritz a casserole dish with the low cal spray oil and cook the pork over a medium heat for 3 mins each side until browned.

Remove from the dish and set aside.

Add in the onion, garlic, celery and carrots and cook for 5 mins.

Pour in the chicken stock, and stir well.

Add the pork back in and sir in the mustard, sage leaves and the bay leaf.

Cover with a lid and oven bake for 30 mins, then add in the two apples and cook for 30mins more until the pork is cooked and tender and the liquid has reduced.

Scrub the sweet potatoes, pierce with a fork and oven bake alongside the casserole until they are soft (45-50 mins).

When cooked cut them in half, scoop out the flesh and mash with the low-fat créme fraiche and season.

Remove the bay leaf from the casserole and stir in the reduced fat créme fraiche.

Season to taste and sprinkle with parsley.

Serve the casserole with sweet potato mash.