Braised Pork Steaks and Apples in Apple Cider Cream Sauce

These Braised Pork Steaks and Apples in Apple Cider Cream Sauce are the ultimate cozy season dinner! Tender, juicy pork shoulder steaks are seared until golden, then braised low and slow in a rich, creamy sauce made with fresh apple cider, caramelized shallots, plenty of garlic, Dijon mustard, and fresh thyme and sage. Honeycrisp apple wedges get nestled into the sauce at the end, adding sweet bites throughout. Most of the cooking happens in the oven, so you can set it and forget it while your kitchen fills with the most amazing smell. Serve over mashed potatoes or mashed rutabaga for the ultimate cozy dinner!

Prep Time20

Cook Time2 40

Total Time3

Course: Main Course

Cuisine: American, Midwest

Servings: servings

Calories: 572kcal

Author: Briana

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

Video

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.

Nutrition