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Preheat the oven to 170C/325F (fan).
Add the oil to a large casserole pan and heat over a medium-high heat.
Add the chunks of pork and sprinkle over the salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
Turn the heat down to medium and add in the diced onion and button mushrooms. Cook for 5 minutes, stirring occasionally, until the onion softens.
Add in the cloves of minced garlic and cook for a further minute.
Sprinkle over the flour and stir it all in to coat the meat, onion and mushrooms.
Pour in the cider and the chicken stock. Add in the dried sage.
Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
Remove the casserole from the oven and add in the sliced apples and the cream.
Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.