Creamy Pork Stew
Description
Chef John's recipe for creamy pork stew with apples, carrots, and peas is savory, hearty, and delicious — it's perfect for fall or winter.
Ingredients
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2 1/2 pounds pork shoulder, cut into 2-inch chunks
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salt and freshly ground black pepper to taste
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2 tablespoons vegetable oil
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1 large yellow onion, chopped
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3 cloves minced garlic
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1/2 cup apple cider or apple juice
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2 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
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1 tablespoon prepared horseradish
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1 1/4 cups heavy cream
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1/4 cup chicken broth or more as needed
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4 sage leaves
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2 sprigs thyme
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2 small sprigs fresh rosemary
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1 dried bay leaf
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1 cup sliced carrots
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1 stalk celery, sliced
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1 pinch cayenne pepper
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1/2 cup green peas, fresh or frozen
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1/4 cup matchstick-cut apple strips
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1 tablespoon chopped fresh chives
Directions
1
Season pork chunks generously with salt and pepper; toss to distribute seasonings evenly.
2
Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.
3
Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.
4
Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.
5
Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)
6
Garnish individual servings with apple strips and chives.