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Braised pork fillets with apples


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the pork all over. Remove and set aside. 
  • Add a little more oil to the pan, if needed, and toss the onion, celery, garlic and apples for a minute or two.
  • Then add about 1½ cups stock with seasonings and the thyme. Mix well and gently cook for about 15-20 mins until the apples have collapsed a bit, adding more stock if needed. 
  • Turn the heat down, return the pork with 1 tbsp chopped parsley and briefly cook. Then remove the pork and thyme sprigs. Taste the sauce for seasoning and stir in 2 tbsp parsley. Briefly cook. 
  • Turn the heat off and stir in the yoghurt, being careful not to curdle. 
  • Mound the pork on individual plates and spoon plenty of the sauce over the top. Serve with steamed green vegies on the side.


  • olive oil
  • 2-3 pork fillets, trimmed well & cut into chunks
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 1-2 garlic cloves, chopped
  • 4 Granny Smith apples, peeled & diced
  • 2+ cups chicken stock
  • sea salt & freshly ground pepper
  • 2 thyme sprigs
  • 3-4 tbsp chopped fresh parsley
  • 2 tbsp plain yoghurt (or cream)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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