Preheat the oven to 180°C (350°F).

Season the pork slices with salt and pepper.

Heat a drizzle of oil in a large ovenproof skillet over medium-high heat.

Brown the pork slices on both sides, then remove from the skillet and set aside.

In the same skillet, add the onions and carrots. Cook until the onions are translucent.

Stir in the flour, thyme, and paprika, cooking for 1 minute to coat the vegetables.

Gradually add the chicken stock, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer, then add the potatoes, apples, and browned pork slices.

Cover the skillet and transfer it to the preheated oven.

Bake for 40 minutes, or until the potatoes are tender and the pork is cooked through.

Remove from the oven and stir in the cream until well combined.

Adjust seasoning with salt and pepper to taste before serving.