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While Mary touts this as a one pan recipe I don’t mind the extra dishes to make any recipe easier. Yields 6 to 8 servings

PORK & SCALLOPED POTATO STEW adapted from Mary Berg

STEW
1 1/2 – 2 pounds (700 grams) trimmed pork shoulder or tenderloin, cut into bite sized pieces
FRESH ground sea salt and black pepper, to taste
1/4 cup WONDRA flouor
4 tablespoons butter
1 red onion, peeled & cut into wedges
2 LARGE carrots cut diagonally into large rustic pieces
1 leek, cut into 1 inch slices
4-5 cloves, minced
1 cup (250 milliliters) dry cider (alcoholic – non alcoholic – your choice)
1 cup (250 milliliters) homemade chicken stock
2 sprigs FRESH thyme leaves
1 FIRM sweet apple
Juice of 1 LARGE lemon
2 cups baby spinach leaves

• Place a large cast-iron skillet or oven-proof pan over medium-high heat.
• Season the pork in a large mixing bowl with salt and pepper.
• Scatter with 2 tablespoons flour and toss to coat.
• Add the avocado oil to the pan and sear the pork in batches until golden brown.
• Transfer pork pieces to a plate.
• Add the butter to the pan along with the onions, carrots and leeks, cooking 5-8 minutes JUST until they begin to develop a little color.
• Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
• Add the pork and any juices back into the pan.
• Add the cider, scraping the bottom of the pan to release any brown bits.
• Stir in the stock and thyme.
• Bring to a boil.
• Cover the pot, reduce the heat to low and simmer for 45 minutes.
• Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup (85 milliliters) half and half
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon FINELY chopped thyme, plus more for serving
2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick
2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick
1 SMALL red onion, thinly sliced rounds
Sour cream, for serving

• Whisk together the cream with salt, pepper, a pinch of nutmeg and thyme.
• Preheat the oven to 400°.
• Stir in the apples and greens.
• Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there.
• Brush the topping with the cream mixture and transfer the pan to the oven.
• Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
• Cool for 10 minutes before serving with sour cream and a sprinkling of thyme.