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Cider braised pork steaks with onions in a large shallow round casserole, with a bowl of mashed potatoes and can of cider on the side.
5 from 3 votes

Cider Braised Pork Steaks with Onions

By: Deborah
Tender pork steaks slowly braised in cider with sweet onions and herbs, creating a rich, comforting sauce perfect for mash or crusty bread. An easy one-pan dinner ideal for cosy evenings. 
PREP: 15 minutes
COOK: 1 hour 55 minutes
TOTAL: 2 hours 10 minutes
Course: Main
Cuisine: British
Servings: 4 people
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Equipment

Ingredients

  • 4 pork shoulder steaks (total weight approx. 700g)
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 3 onions (approx. 360g) sliced
  • 2 tbsp plain flour
  • 350 ml (1 ½ cups) cider (see Notes)
  • 1 tbsp dark brown soft 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 a shallow ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1.5 minutes on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
  • Add the onions and sauté for 4 to 5 minutes, stirring occasionally, until translucent. 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

  • Optional variations:
    • 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.
    • Mustard and cider - for a tangier sauce add 1 tbsp dijon or wholegrain mustard or 1 tbsp cider vinegar at step 4. You can always add more, to taste.
    • Apple and sage - add sliced apples with fresh sage for extra autumn flavour.
    • Bacon and onion - start with smoked lardons for extra depth.
    • Herbs - try thyme or rosemary instead of sage.
    • Slow cooker option - brown the pork and onions first then add everything to the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
    • Chicken version - use skinless boneless chicken thighs instead of pork steaks.
  • 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.
  • This cider braised pork steaks with onions recipe is easily adapted if you’re cooking for less or more people.
 
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Nutrition

Calories: 400kcal | Carbohydrates: 22g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 286mg | Potassium: 959mg | Fiber: 2g | Sugar: 11g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS braised pork shoulder steaeks, British pub-style pork dish, cider braised pork steaks, cider braised pork with onions, comfort food, cosy autumn pork recipe, one pan pork dinner, pork and apple cider recipe, pork steaks in cider sauce, winter warmer
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