If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!
Ingredients for 4 large portions:
2 tbsp vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves minced garlic
2 tbsp apple cider vinegar
1/2 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp horseradish
1 1/4 cup heavy cream
1/4 cup chicken broth, or as needed
1 stalk celery, sliced
1 cup sliced carrots
a few sage leaves
2 sprigs thyme
2 small sprigs rosemary
*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.
1 dry bay leaf
pinch of cayenne
1/2 cup green peas, fresh or frozen
1/2 cup green peas, fresh or frozen
fresh apple strips and fresh chive to garnish
– Serve on steamed rice, mashed potatoes, or noodles.
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