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Braised Pork Steaks and Apples in Cider Cream Sauce ← All recipes
Meats

Braised Pork Steaks and Apples in Cider Cream Sauce

Ingredients

  • 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)
  • 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
  • Fresh thyme
  • Fresh parsley
  • Black pepper (to taste)

Directions

  • 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.
  • 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.
  • 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.
  • Make the roux: Add flour and garlic, stirring constantly for 1 to 2 minutes.
  • Build the sauce: Pour in apple cider and chicken stock, scraping up browned bits. Stir in Dijon mustard and Worcestershire sauce.
  • Braise: Nestle pork steaks into the liquid. Add thyme sprigs and sage leaves. Cover and transfer to oven. Braise for 90 minutes.
  • 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.
  • 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.
  • 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.

Cider-season braise: pork shoulder steaks braised low in an apple cider cream gravy with caramelized shallots and Honeycrisp wedges. Recipe from A Full Living (afullliving.com), saved via Instagram.