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Home » Recipes

Cider Braised Pork Steaks with Onions

Published: Nov 7, 2022 · Modified: Mar 3, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 4 Comments

Cider braised pork steaks with onions in a large round casserole
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I looked at quite a few pork shoulder steaks recipe online before coming up with this one for cider braised pork steaks with onions.   I'd bought a large pack of pork shoulder steaks from CostCo recently and David used half the pack to make our slow cooked chilli again.   I'd put the other half of the pack in the freezer until I decided what to do with them.   I knew I wanted to make a slow cooked recipe...tender pork shoulder steaks are just delicious!

The end result is the most tender pork that falls apart just with a fork!   The cider and onion gravy is so delicious and full of flavour.   Definitely a new favourite of ours to enjoy on a cold evening...ultimate comfort food for the winter!

Tips

  • 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.

Featured Comment

"This is such a lovely recipe. And easy too.
I also add 2 sweet apples, sliced when I'm cooking the onions for extra sweetness, and served with mash and green beans.
Yum!"

⭐⭐⭐⭐⭐

Frequently Asked Questions

Can I use a different type of meat instead of pork steaks?

Yes - you can substitute pork steaks with pork chops, pork shoulder, or even chicken thighs. Keep in mind that cooking times may vary depending on the thickness and cut of the meat.

Can I make this recipe ahead of time?

Absolutely! This dish can be made in advance and reheats well. Simply store it in the fridge for up to 3 days. When reheating, add a splash of cider or stock to keep the meat tender.

Can I make this recipe in a slow cooker?

Yes! You can sear the pork and sauté the onions on the hob, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours, or high for 5 to 6 hours, or until the pork is tender.

How do I prevent the pork from drying out?

To keep the pork juicy, avoid over-browning during searing and braise it gently at a low temperature. You can also baste the pork with the cider sauce during cooking to keep it moist.

What sides pair well with cider-braised pork steaks?

Classic sides include mashed potatoes, roast vegetables, or steamed greens. You can also serve it with crusty bread to soak up the delicious sauce!

Can I use non-alcoholic cider?

Yes - non-alcoholic cider works just as well! The flavour will be slightly different, but it will still create a delicious braising liquid for the pork.

Can I freeze the leftovers?

Yes - you can freeze the pork and sauce for up to 3 months. Be sure to store it in an airtight container. Thaw in the fridge overnight and reheat gently on the hob.

How do I thicken the sauce?

If you prefer a thicker sauce, you can either reduce it by simmering it longer, after removing the pork, or stir in a cornflour slurry (1 tbsp of cornflour mixed with 1 tbsp of water) to thicken it quickly.

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HOW TO MAKE THIS CIDER BRAISED PORK STEAKS WITH ONIONS

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
  • 350ml cider (see Tips)
  • 1 tbsp dark brown sugar
  • 2 tsp ground cumin
  • 10 fresh sage leaves, or 1 tsp dried (see Tips)
  • 500ml chicken stock (made using 1 stock cube or pot)
  • 1 tbsp fresh parsley, finely chopped, to garnish

To serve (optional):

  • side dishes

Instructions

  1. Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough, braise uncovered for an additional 10 to 15 minutes.
  6. Serve garnished with finely chopped parsley and your choice of vegetables on the side.

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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 minutes
COOK: 1 hour hour 55 minutes minutes
TOTAL: 2 hours hours 10 minutes minutes
Course: Main
Cuisine: British
Servings: 4 people
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Equipment

  • Shallow casserole dish

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

To serve (optional):

  • side dishes

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 tender enough, braise uncovered for an additional 10 to 15 minutes.
  • Serve garnished with finely chopped parsley and your choice of vegetables on the side.

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.
 
You might also like to try:
  • pork dishes
  • side dishes

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
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. Siobhian says

    July 03, 2024 at 5:30 pm

    5 stars
    This is such a lovely recipe. And easy too.
    I also add 2 sweet apples, sliced when I'm cooking the onions for extra sweetness, and served with mash and green beans.
    Yum!

    Reply
    • Deborah says

      July 09, 2024 at 8:44 am

      Thank you for your comment Siobhian, much appreciated! This is a recipe we love too...I might try adding apples next time I make it.

      Reply
  2. Perry says

    November 14, 2024 at 4:53 am

    5 stars
    The cider made this amazing! I substituted molasses for the brown sugar and an espresso cocoa dry rub in place of most of the cumin and it had a rich flavor. The onions and searing the steaks ahead of time make the recipe. Thank you!

    Reply
    • Deborah says

      November 14, 2024 at 11:02 am

      Thanks for your comment and rating Perry! I'm glad you enjoyed it...it's a recipe we love too. Your substitutions sound delicious😋

      Reply

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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