Super Juicy Sticky Braised Pork Steaks with Apples
Super Juicy Sticky Braised Pork Steaks with Apples
Ingredients
For the Pork Steaks
- 4 pork shoulder steaks, about 1-inch thick, 6-8 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Braising Liquid and Apples
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups apple cider
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 bay leaf
- 2 apples, medium, such as Honeycrisp or Fuji, cored and cut into 1/2-inch thick wedges
- 1 tablespoon unsalted butter, cold, cut into small pieces (optional, for finishing sauce)
Instructions
- 1
Preheat oven to 325°F. Pat the pork steaks dry with paper towels. Season both sides generously with kosher salt and black pepper. Dredge each pork steak in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325
- 2
Heat vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork steaks for 3-4 minutes per side, until deeply golden brown. Work in batches if necessary to avoid overcrowding the pot. Remove seared pork steaks from the pot and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add sliced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the Dijon mustard, brown sugar, fresh thyme, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the seared pork steaks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the steaks. If not, add a little more chicken broth. Bring back to a gentle simmer.
⏱️ 2 min
- 6
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 60 minutes.
⏱️ 60 min•🌡️ 325
- 7
Remove the pot from the oven. Add the apple wedges around the pork steaks. Re-cover and return to the oven for another 20 minutes, or until the pork is fork-tender and the apples are softened.
⏱️ 20 min•🌡️ 325
- 8
Carefully remove the bay leaf. If desired, remove the pork steaks and apples to a serving platter and tent with foil to keep warm. Place the Dutch oven back on the stovetop over medium heat. If the sauce is too thin, simmer for a few minutes to reduce it slightly. Whisk in the cold unsalted butter, if using, until melted and the sauce is slightly thickened and glossy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Serve the super juicy sticky braised pork steaks immediately with the apples and plenty of the delicious sauce. Great with mashed potatoes or rice.
Kitchen Tools
Nutrition Facts (per serving)
Super Juicy Sticky Braised Pork Steaks with Apples
For the Pork Steaks
- 4 pork shoulder steaks, about 1-inch thick, 6-8 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Braising Liquid and Apples
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups apple cider
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 bay leaf
- 2 apples, medium, such as Honeycrisp or Fuji, cored and cut into 1/2-inch thick wedges
- 1 tablespoon unsalted butter, cold, cut into small pieces (optional, for finishing sauce)
Instructions
- 1
Preheat oven to 325°F. Pat the pork steaks dry with paper towels. Season both sides generously with kosher salt and black pepper. Dredge each pork steak in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325 - 2
Heat vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork steaks for 3-4 minutes per side, until deeply golden brown. Work in batches if necessary to avoid overcrowding the pot. Remove seared pork steaks from the pot and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add sliced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the Dijon mustard, brown sugar, fresh thyme, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the seared pork steaks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the steaks. If not, add a little more chicken broth. Bring back to a gentle simmer.
⏱️ 2 min - 6
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 60 minutes.
⏱️ 60 min•🌡️ 325 - 7
Remove the pot from the oven. Add the apple wedges around the pork steaks. Re-cover and return to the oven for another 20 minutes, or until the pork is fork-tender and the apples are softened.
⏱️ 20 min•🌡️ 325 - 8
Carefully remove the bay leaf. If desired, remove the pork steaks and apples to a serving platter and tent with foil to keep warm. Place the Dutch oven back on the stovetop over medium heat. If the sauce is too thin, simmer for a few minutes to reduce it slightly. Whisk in the cold unsalted butter, if using, until melted and the sauce is slightly thickened and glossy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Serve the super juicy sticky braised pork steaks immediately with the apples and plenty of the delicious sauce. Great with mashed potatoes or rice.