Pork & Mushroom Stew

1.Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.

2.Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.

3.Deglaze the pan with sherry, scraping up any bits on the bottom of the pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low.

4.Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

5.Serve stew with Apple-Potato Mash. Garnish each serving with diced apple and a sprig of thyme.