I looked at quite a few pork shoulder steaks recipe online before coming up with this one for cider braised pork steaks with onions. I'd bought a large pack of pork shoulder steaks from CostCo recently and David used half the pack to make our slow cooked chilli again. I'd put the other half of the pack in the freezer until I decided what to do with them. I knew I wanted to make a slow cooked recipe...tender pork shoulder steaks are just delicious!
The end result is the most tender pork that falls apart just with a fork! The cider and onion gravy is so delicious and full of flavour. Definitely a new favourite of ours to enjoy on a cold evening...ultimate comfort food for the winter!
Tips
- Make it a one pan meal - vegetables like carrots, celery, or potatoes can be added at step 4 for a complete meal with less cleanup! These vegetables will absorb the cider and onion flavours beautifully.
- Cider - a dry cider works best for this recipe, as it balances the sweetness of the onions without overpowering the dish. However, if you prefer a sweeter flavour, feel free to use sweet cider.
- Flavour variation - try thyme or rosemary instead of sage.
- For a tangier sauce add 1 tsp dijon mustard or 1 tbsp cider vinegar at step 4. You can always add more, to taste.
- This cider braised pork steaks with onions recipe is easily adapted if you’re cooking for less or more people.
Featured Comment
"This is such a lovely recipe. And easy too.
I also add 2 sweet apples, sliced when I'm cooking the onions for extra sweetness, and served with mash and green beans.
Yum!"
⭐⭐⭐⭐⭐
Frequently Asked Questions
Yes - you can substitute pork steaks with pork chops, pork shoulder, or even chicken thighs. Keep in mind that cooking times may vary depending on the thickness and cut of the meat.
Absolutely! This dish can be made in advance and reheats well. Simply store it in the fridge for up to 3 days. When reheating, add a splash of cider or stock to keep the meat tender.
Yes! You can sear the pork and sauté the onions on the hob, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours, or high for 5 to 6 hours, or until the pork is tender.
To keep the pork juicy, avoid over-browning during searing and braise it gently at a low temperature. You can also baste the pork with the cider sauce during cooking to keep it moist.
Classic sides include mashed potatoes, roast vegetables, or steamed greens. You can also serve it with crusty bread to soak up the delicious sauce!
Yes - non-alcoholic cider works just as well! The flavour will be slightly different, but it will still create a delicious braising liquid for the pork.
Yes - you can freeze the pork and sauce for up to 3 months. Be sure to store it in an airtight container. Thaw in the fridge overnight and reheat gently on the hob.
If you prefer a thicker sauce, you can either reduce it by simmering it longer, after removing the pork, or stir in a cornflour slurry (1 tbsp of cornflour mixed with 1 tbsp of water) to thicken it quickly.
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HOW TO MAKE THIS CIDER BRAISED PORK STEAKS WITH ONIONS
Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 onions, sliced
- 2 tbsp plain flour
- 350ml cider (see Tips)
- 1 tbsp dark brown sugar
- 2 tsp ground cumin
- 10 fresh sage leaves, or 1 tsp dried (see Tips)
- 500ml chicken stock (made using 1 stock cube or pot)
- 1 tbsp fresh parsley, finely chopped, to garnish
Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the cider and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the brown sugar, cumin, sage leaves and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If not tender enough, braise uncovered for an additional 10 to 15 minutes.
- Serve garnished with finely chopped parsley and your choice of vegetable side dishes.
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Cider Braised Pork Steaks with Onions
Equipment
Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 onions sliced
- 2 tbsp plain flour
- 350 ml (1 ½ cups) cider (see Notes)
- 1 tbsp dark brown sugar
- 2 tsp ground cumin
- 10 fresh sage leaves or 1 tsp dried (see Notes)
- 500 ml (2 ⅛ cups) chicken stock (made using 1 stock cube or pot)
- 1 tbsp fresh parsley finely chopped, to garnish
Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the cider and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the brown sugar, cumin, sage leaves and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If not tender enough, braise uncovered for an additional 10 to 15 minutes.
- Serve garnished with finely chopped parsley and your choice of vegetable side dishes.
Notes
- Make it a one pan meal - vegetables like carrots, celery, or potatoes can be added at step 4 for a complete meal with less cleanup! These vegetables will absorb the cider and onion flavours beautifully.
- Cider - a dry cider works best for this recipe, as it balances the sweetness of the onions without overpowering the dish. However, if you prefer a sweeter flavour, feel free to use sweet cider.
- Flavour variation - try thyme or rosemary instead of sage.
- For a tangier sauce add 1 tsp dijon mustard or 1 tbsp cider vinegar at step 4. You can always add more, to taste.
- This cider braised pork steaks with onions recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Siobhian says
This is such a lovely recipe. And easy too.
I also add 2 sweet apples, sliced when I'm cooking the onions for extra sweetness, and served with mash and green beans.
Yum!
Deborah says
Thank you for your comment Siobhian, much appreciated! This is a recipe we love too...I might try adding apples next time I make it.
Perry says
The cider made this amazing! I substituted molasses for the brown sugar and an espresso cocoa dry rub in place of most of the cumin and it had a rich flavor. The onions and searing the steaks ahead of time make the recipe. Thank you!
Deborah says
Thanks for your comment and rating Perry! I'm glad you enjoyed it...it's a recipe we love too. Your substitutions sound delicious😋