Creamy Pork Stew
- 2 ½ pounds pork shoulder, cut into 2-inch chunks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- ½ cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 ¼ cups heavy cream
- ¼ cup chicken broth, plus more as needed
- 4 sage leaves
- 2 sprigs thyme
- 2 small sprigs fresh rosemary
- 1 dried bay leaf
- 1 cup sliced carrots
- 1 stalk celery, sliced
- 1 pinch cayenne pepper
- ½ cup green peas, fresh or frozen
- ¼ cup matchstick-cut apple strips, for garnish
- 1 tablespoon chopped fresh chives, for garnish
- Season pork chunks generously with salt and pepper; toss to distribute seasonings evenly.
- 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.
- 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.
- 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.
- 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.)
- Garnish individual servings with apple strips and chives.
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