Step 1

For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat.

Step 2

Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate.

Step 3

Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.

Step 4

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, sage sprigs and bay leaf. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes.

Step 5

Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

Step 6

For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage.

Step 7

Preheat the oven to 400 degrees F (200 degrees C).

Step 8

Remove the bay leaf and sage sprigs from the simmered stew and 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.

Step 9

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 sage.