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Cider braised pork steaks with onions in a large round casserole
5 from 2 votes

Cider Braised Pork Steaks with Onions

By: Deborah
These tender pork steaks braised in cider with onions are the ultimate comfort food. A simple flavourful recipe perfect any night of the week!
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 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.
       
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      Nutrition

      Calories: 380kcal | Carbohydrates: 19g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 119mg | Sodium: 278mg | Potassium: 1030mg | Fiber: 2g | Sugar: 9g | Vitamin A: 117IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg

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

      KEYWORDS comfort food, one-pot, oven baked, pork shoulder steaks, slow cooked, winter warmer
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