Creamy Pork Stew

Chef John's recipe for creamy pork stew with apples, carrots, and peas is savory, hearty, and delicious — it's perfect for cold weather. You can use any meat (beef, chicken thighs, veal) and serve over rice or noodles.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 760 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 stalk celery, sliced
• salt and freshly ground black pepper to taste
• 1 cup sliced carrots
• 1 tablespoon chopped fresh chives
• 1 pinch cayenne pepper
• 1 tablespoon prepared horseradish
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 3 cloves minced garlic
• 1 large yellow onion, chopped
• 4 sage leaves
• 1 dried bay leaf
• 2 sprigs thyme
• 2 small sprigs fresh rosemary
• 1.25 cups heavy cream
• 2.5 pounds pork shoulder, cut into 2-inch chunks
• 0.5 cup apple cider or apple juice
• 0.25 cup chicken broth or more as needed
• 0.5 cup green peas, fresh or frozen
• 0.25 cup matchstick-cut apple strips

Recipe Instructions

Step 1

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.

Step 2

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.

Step 3

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.)

Step 4

Garnish individual servings with apple strips and chives.

Step 5

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.

Step 6

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.