These Braised Pork Steaks and Apples in Apple Cider Cream Sauce are the coziest, heartiest one-pan dinner. Tender, juicy pork shoulder steaks get seared until golden, then braised low and slow in a rich, creamy sauce that's deeply savory and a little sweet. It's made with fresh apple cider, shallots, tons of garlic, and heavy cream. Most of the cooking happens in the oven, so you can set it and let it do its thing while your kitchen fills with the most amazing smell. Honeycrisp apple wedges get nestled into the sauce at the end, adding sweet bites throughout. Curl up with a bowl - this comforting dish is calling your name for Sunday supper! 🤤

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Disclosure: This post is sponsored by the Michigan Apple Committee. We're so proud to partner with them to showcase delicious Michigan apples - the state is the nation's second-largest apple producer! 🍎 If you love pork and apples together, don't miss our apple and onion stuffed pork loin! As always, all opinions are our own.
You'll Crave This Creamy Pork and Apple Casserole All Cozy Season Long! 😊
Living in Michigan means we have access to incredible apples pretty much year-round, thanks to all the family-run farms in our state. On chilly autumn and snowy winter nights, a warm braise like this is exactly what we're craving! We love using Honeycrisp or EverCrisp apples here. They're sweet, crisp, and hold their shape perfectly.
Pork and apples are a classic combination for a reason - the sweetness of the apples balances all that rich, savory goodness perfectly! We've explored this pairing in our pork sausage stuffed apples and apple cider pork pot roast, and we just can't get enough.
Pork shoulder steaks are an underrated, budget-friendly cut that gets meltingly tender with a long braise. 🤤 The sauce is where the magic really happens - fresh apple cider, shallots, a ridiculous amount of garlic, fresh thyme and sage, tangy Dijon, and plenty of cream all come together into something you'll want to pour over everything.
Serve over creamy buttermilk mashed potatoes or brown butter mashed rutabaga (that's what you see in the photos!) with a crisp salad on the side for a delicious dinner!

Ingredients For Apple Cider Braised Pork Steaks & Apples 🍎
This recipe comes together with simple, flavorful ingredients - tender pork shoulder steaks, fresh apple cider, aromatic shallots and garlic, fresh herbs, and crisp Honeycrisp apples.

🥩Not sure what a pork shoulder steak is? Pork shoulder steaks (sometimes called blade steaks) are cut from the shoulder and have a bit of fat marbling that keeps them incredibly tender and juicy during a long braise. They're super budget-friendly and perfect for this kind of low-and-slow cooking! Look for steaks that are about ¾ to 1 inch thick. If they have a bone in them (ours did), great! That will add even more flavor!
💡What to substitute: Can't find pork steaks? Bone-in country-style ribs make a great substitute since they're also from the shoulder. Skip the pork chops here - they're too lean for a 90-minute braise and will turn out dry and stringy.
How to Make Braised Pork Shoulder Steak with Apples 🍎
Don't let the long cook time intimidate you - this is mostly hands-off oven time! The pork gets incredibly tender while you go about your day.

- Step 1: Pat your pork shoulder steaks dry with paper towels, and rub them with a little oil. Mix together the dry rub - kosher salt, garlic powder, onion powder, dried thyme, smoked paprika, dried sage, mustard powder, black pepper, and red pepper flakes. Season generously on both sides.

Make sure everything is super well-coated. Don't be shy, this will create the most flavorful pork! 🤤
🧂We use Diamond Crystal kosher salt, which is our go-to for seasoning meat - about 1 teaspoon per pound. If you're using Morton's kosher salt or table salt, use about half as much since they're saltier by volume.

- Step 2: Preheat your oven to 325°F. Heat oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the steaks until deeply golden brown, about 3-4 minutes per side. If your steaks have a fat cap, sear that side too for 1-2 minutes to render some of the fat and add extra flavor. They won't be cooked through yet - that's what the braise is for! Transfer to a plate and set aside.
💡 The pan will look dark from the fond after searing - don't worry! All those gorgeous browned bits are *flavor* and will make your gravy so delicious!

- Step 3: Reduce the heat to medium and add the butter. Toss in your sliced shallots and season with salt.

Cook for 5-7 minutes until they're softened and starting to caramelize. They will look dark from the fond, that's okay, all of that flavor is really going to make the cream sauce delicious!

- Step 4: Add the flour and garlic. Cook for 1-2 minutes, stirring constantly to prevent sticking. This is your roux, and it'll thicken and stabilize the sauce so the cream doesn't break during braising later. And yes, before you say anything, WE LOVE GARLIC! 😂🧄 Measure it with your heart! Besides, it mellows beautifully anyway during the braise.

- Step 5: Pour in the fresh apple cider and chicken stock, scraping up all those browned bits from the bottom of the pan.

Stir in the Dijon mustard and Worcestershire sauce.
🍎 Use fresh apple cider from the refrigerated section or a cider mill, not apple cider vinegar or shelf-stable apple juice. Fresh cider has that tangy-sweet depth that makes the sauce taste incredible.

- Step 6: Nestle the seared pork steaks back into the braising liquid - it's totally fine if they overlap a bit! Add your fresh thyme sprigs and sage leaves. Cover the skillet with a lid or foil, and transfer it to the oven.
💡 No fresh herbs? Dried thyme and sage work great here - use about 1 teaspoon of each. Add them with the liquids so they have time to bloom during the braise.

- Step 7: Braise for 90 minutes. After 90 minutes, remove the skillet from the oven. The pork will be incredibly tender and falling apart!

- Step 8: Gently transfer the steaks to a plate. Discard the herb sprigs. Stir in the heavy cream.

Add more stock if desired, and whisk or stir together until a creamy, cohesive gravy forms.
💡 The sauce might look separated and greasy when it comes out of the oven - don't panic! Adding in the cream and stock (if needed) and stirring makes it come right back together into a silky, creamy gravy.

- Step 9: Add your apple wedges to the gravy, then nestle the pork back in. Cover and return to the oven.

- Step 10: Cook for 30-35 minutes until the apples are tender. Remove from the oven, and take out the pork and either cut it into pieces or gently pull it apart (it'll be fall-apart tender). Stir in the apple cider vinegar, taste, and adjust seasonings.
🍎 Best apples for braising: We used Michigan Honeycrisp and EverCrisp, which both held their shape beautifully without getting mushy. SweeTango, Fuji, Cripps Pink, Braeburn, or Jonagold would also work great. Avoid softer varieties - they'll break down too much. Find your favorite Michigan Apple variety here!
Serve smothered in that creamy gravy with the apple wedges, and garnish with fresh thyme, parsley, and black pepper.

What to Serve With Apple Braised Pork Steaks🍽️
This braised pork is delicious over mashed potatoes, polenta, egg noodles, and even rice - anything to soak up that incredible sauce! 🤤
We like to round out the meal with some vegetables, too! This gorgeous arugula apple salad with apple cider vinaigrette keeps the apple theme going strong. You can't go wrong with a side of oven roasted green beans and carrots!

A few brown butter herb drop biscuits would be AMAZING on the side to mop up every last bit of that cream sauce!
🌟Leave a Review!
If you make these apple cider braised pork steaks, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
š Recipe

Braised Pork Steaks and Apples in Apple Cider Cream Sauce
Equipment
- large skillet or Dutch oven
Ingredients
Pork:
- 2-2.5 pounds pork shoulder steaks bone-in preferred
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¾ teaspoon smoked paprika
- ¾ teaspoon dried sage
- ¾ teaspoon dried mustard powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 4 tablespoons neutral oil divided
Braising Liquid & Cream Sauce:
- 3 tablespoons unsalted butter
- 3 to 4 medium shallots sliced (about ¾ cup)
- ½ teaspoon kosher salt or to taste
- 3 tablespoons all-purpose flour 23g
- 10 to 12 cloves garlic minced
- 1 cup fresh apple cider
- 1 cup chicken stock plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh sage
- 1 cup heavy cream
- 2 medium Honeycrisp apples cored and cut into wedges
- 2 teaspoons apple cider vinegar
Garnish:
- Fresh thyme
- Fresh parsley
- Black pepper to taste
Instructions
- Season the pork: Preheat oven to 325°F. Pat pork steaks dry with paper towels and rub with 1 tablespoon oil. Mix together salt, garlic powder, onion powder, dried thyme, smoked paprika, dried sage, mustard powder, black pepper, and red pepper flakes. Season pork generously on both sides.2-2.5 pounds pork shoulder steaks, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ¾ teaspoon smoked paprika, ¾ teaspoon dried sage, ¾ teaspoon dried mustard powder, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Sear the pork: Heat remaining 3 tablespoons oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat. Sear steaks until golden brown, about 3 to 4 minutes per side. If steaks have a thick fat cap, sear that side for 1 to 2 minutes too. Transfer to a plate.4 tablespoons neutral oil
- Cook the shallots: Reduce heat to medium and add butter. Add shallots, season with salt, and cook 5 to 7 minutes until softened and caramelized.3 tablespoons unsalted butter, 3 to 4 medium shallots, ½ teaspoon kosher salt
- Make the roux: Add flour and garlic, stirring constantly for 1 to 2 minutes.10 to 12 cloves garlic, 3 tablespoons all-purpose flour
- Build the sauce: Pour in apple cider and chicken stock, scraping up browned bits. Stir in Dijon mustard and Worcestershire sauce.1 cup fresh apple cider, 1 cup chicken stock, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce
- Braise: Nestle pork steaks into the liquid. Add thyme sprigs and sage leaves. Cover and transfer to oven. Braise for 90 minutes.2-3 sprigs fresh thyme, 2-3 sprigs fresh sage
- Add the cream: Remove from oven. Transfer pork to a plate and discard herb sprigs. Stir in heavy cream and a splash more stock if needed.1 cup heavy cream
- Add the apples: Add apple wedges and nestle pork back in. Cover and return to oven for 30 to 35 minutes until apples are tender.2 medium Honeycrisp apples
- Finish and serve: Remove pork from skillet and cut into pieces or pull apart. Stir apple cider vinegar into the sauce. Taste and adjust seasoning. Add pork back to the pan in chunks. Serve smothered in sauce with apple wedges. Garnish with fresh thyme, parsley, and black pepper.2 teaspoons apple cider vinegar, Fresh thyme, Fresh parsley, Black pepper
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Notes
- Pork: Look for pork shoulder steaks about ¾ to 1 inch thick. Bone-in country-style ribs also work well. Avoid pork chops - they're too lean and will dry out.
- Apple cider: Use fresh apple cider from the refrigerated section or a cider mill, not apple cider vinegar or shelf-stable apple juice.
- Apple varieties: We used Honeycrisp and EverCrisp, which both held their shape beautifully. SweetTango, Fuji, Cripps Pink, Braeburn, or Jonagold also work great. Avoid softer varieties, they'll just get mushy.
- Dried herbs: No fresh thyme or sage? Use 1 teaspoon each of dried. Add with the liquids.
- Salt: We use Diamond Crystal kosher salt (about 1 teaspoon per pound of meat). If using Morton's or table salt, reduce by half.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop, adding a splash of stock to loosen the sauce.
- Serving suggestions: Serve over buttermilk mashed potatoes or brown butter mashed rutabaga with arugula apple salad with apple cider vinaigrette and brown butter herb drop biscuits on the side.






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