Tender and juicy Cider Braised Pork with sautéed apples, onions and fresh rosemary. Prepared in one pan and ready in about 30 minutes! | Gluten Free + Grain Free + Dairy Free
Hello, hello! How was your weekend?
Mike & I just got back from Sedona yesterday and I’m pretty sure it’s my new favourite place in the world. I’d elaborate more but I’m pretty sure I left my brain back in Sedona so I’m just gonna keep it brief here today.
Now back to the real world…With tasty dinners! Made in one skillet! And cozy fall vibes!
How to Make: Cider Braised Pork with Apple & Onions
Altogether you need only nine simple ingredients and one skillet to make – it’s super easy to throw together and is ready in under 30 minutes.
Quickly sear your pork steaks with a little salt and pepper on a medium high heat. Once browned, add your cider & garlic to the pan and let those juices soak into the pork before adding chicken stock to keep the pork moist.
After the steaks are cooked through remove them from your skillet and set aside on plate while you move onto the next bit. Add your apples, onions and rosemary to the same pan and sauté in leftover liquids and additional cider for about 5 minutes. Then just add the pork steaks back to the pan, toss everything together and serve. Easy as that!
With all the Christmas baking that’s about to go down I have a feeling this dish is gonna make a couple more appearances before the season is up. It makes for a really quick and easy week day dinner that doesn’t require too much effort. Plus it means that I need to keep a couple extra bottles of cider around so I’m all for that.
Hope you enjoy it as much as we do!
Hungry for More?
If you enjoy this Cider Braised Pork you might also enjoy some of the following recipes below:
- Apple Cider Braised Chicken Thighs
- Roasted Bacon Turkey Roulade & Fig Sausage Stuffing
- Balsamic Cranberry Chicken Thighs With Mushrooms
- Roasted Root Vegetable Stew
- Roasted Balsamic Rosemary Chicken & Squash
- Quick Pork Ragu With Penne
Cider Braised Pork with Apple & Onions
Tender and juicy Cider Braised Pork with sautéed apples and onions and fresh rosemary. Prepared in one pan and ready in about 30 minutes! | Gluten Free + Grain Free + Dairy Free
Ingredients
- 4 pork shoulder steaks/pork chops , boneless (approx. 600 grams)
- salt & pepper
- 1 tablespoon avocado oil or vegetable oil
- 1 cup |240 ml hard apple cider
- 2 cloves garlic, minced
- 1/2 cup |120 ml low sodium chicken stock
- 1 medium onion, thinly sliced
- 2 large apples, cored and sliced
- 1 tablespoon fresh rosemary, chopped
Instructions
- Sprinkle each side of the pork steaks with salt and pepper.
- Heat one tablespoon of olive oil in a large skillet/frying pan on a medium-high heat. When the oil is hot and is starting to smoke slightly, add the pork steaks and sear for about two minutes on each side, flipping evenly to ensure both sides start to brown.
- Reduce heat down to medium. Add 1/2 cup of the cider + garlic and continue to cook, turning the steaks one or two times until the cider has almost completely evaporated - approx. 3 minutes.
- Add the stock to the skillet and reduce heat to low. Cover and cook until done for 10-15 minutes. Make sure to turn the steaks once or twice during that time to keep them tender. Check internal temp is at least 145° F to ensure doneness.
- Once the steaks are cooked, remove them from the skillet and transfer to a warmed oven to keep them warm. Add the apples, onions and chopped rosemary to the remaining liquid in the skillet, stir in the remaining 1/2 cup cider, cover and let it cook for about 5 minutes on a medium heat. Remove the cover and cook until most of the sauce has reduced. approx. 5 minutes.
Katie says
Hey! Could you use regular apple cider instead of hard apple cider?
Sarah Nevins says
Hi Katie! You can absolutely do that, but I have a couple different recommendations to consider trying.
Since non alcoholic apple cider is much sweeter than hard cider you may want to consider either reducing the amount of cider to 3/4 cup and adding an extra 1/4 cup of stock OR adding an extra 1-2 tablespoons of apple cider vinegar (white wine vinegar & sherry vinegar work too) to cut the sweetness and boost the tangy flavor. One more potential adjustment you can make (if you’re alright using dairy) is to taste the sauce towards the last few minutes of the cooking – if it feels too sweet add an extra 1-2 tablespoon of butter. The extra fat might help tone down the sweetness.
Hope this helps!
Katie says
Thank you! I’ll try that!
Brooke J. says
Looking forward to making this recipe. Do you have a recommended carb or side dish to serve it with? Thanks!
Sarah Nevins says
Hi Brooke! I think mashed potatoes are perfect here to soak up the extra sauce. Any recipe will do, but if you’d like some recommendations of recipes on my site you might I’ve got a dairy free mash (https://www.asaucykitchen.com/vegan-mashed-potatoes/) and a cauliflower potato mash (https://www.asaucykitchen.com/mashed-potatoes-with-cauliflower/).
I also think these Sautéed Brussels Sprouts with Mustard & Hazelnuts go well with the apple + pork combo: https://www.asaucykitchen.com/sauteed-brussels-sprouts-with-mustard-hazelnuts/ and also this Bacon & Brussels Sprout Salad: https://www.asaucykitchen.com/bacon-and-brussels-sprout-salad/