Braised Pork with Apple Rings

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 loin of pork
  • 1 lb breadcrumbs
  • 2 oz. chopped suet
  • 1 tablespoon thyme
  • 2 tablespoons parsley
  • 1 cooking apple
  • 1 egg
  • Squeeze of lemon juice
  • 4 tablespoons olive oil
  • 6 tablespoons cider
  • 3 eating apples
  • 2 tablespoons butter
  • Salt and pepper


    Combine the breadcrumbs with the suet, herbs and chopped cooking apple, and add salt and pepper to taste. Add the egg and lemon juice and mix well, adding a little milk if necessary. Slice the pork down to the bone and place stuffing between the cuts. Use long skewers to keep the joint together. Heat two tablespoons oil in casserole, and toss pork in this until golden. Pour cider over, cover and cook at 375°F, 190°C, gas mark 5 for forty-five minutes. Core the eating apples but do not peel them. Slice and fry them in butter and the remaining oil until golden. Put pork on to a very hot dish and garnish with the apples.