Tender pork steaks are infused with the gentle sweetness of apple cider, then pan-seared with caramelized onions, tart Granny Smith apples, and aromatic sage. The result is a cozy, autumn-inspired dish that beautifully balances savory and sweet flavors. While you can skip the marinating step, giving the pork a cider soak overnight ensures the meat stays juicy and deeply flavored.
INGREDIENTS:
1 to to 1 ¼ pounds pork leg steak
1/2 cup + ¼ cup clear apple cider or apple juice, divided
1/4 teaspoon cinnamon powder
1 small to medium yellow or white onion, peeled and sliced into 1/4 inch half-moons
1 clove garlic, peeled and minced finely
2-3 medium Granny Smith apples, core removed and sliced into 1/8 inch wedges
3 tablespoons cider vinegar
3 tablespoons unsalted butter
1-inch tip of rosemary or 4-6 fresh sage leaves
Grapeseed or other neutral-flavored oil, as needed
Sea salt and freshly ground black pepper, to taste
METHOD:
The night before cooking, season pork steaks lightly with salt and pepper. Place them in a resealable bag with ¼ cup of cider, pressing out as much air as possible. Seal and refrigerate overnight.
Remove pork from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Assemble all ingredients (mise en place).
Heat a large skillet over medium heat and add enough oil to coat the bottom.
Add onions with a pinch of salt and pepper. Cook gently, stirring often, until soft and translucent, about 8–10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in herbs and cook until aromatic. Add apple slices and toss to coat. Cook just until lightly golden, then push onions and apples to the side of the pan.
Pat pork dry, then season again with salt and pepper.
Add 1 tablespoon butter to the pan. When foaming subsides, lay in the pork steaks. Sear for about 4 minutes per side, or until golden and just cooked through (internal temperature around 140°F). Transfer to a warm plate, cover loosely, and let rest.
Pour cider vinegar into the pan to deglaze, scraping up any browned bits. Reduce vinegar by about 80%, then add remaining ½ cup cider and the cinnamon. Simmer until the mixture reduces and thickens slightly. Whisk in remaining butter to emulsify the sauce, creating a silky texture. Toss the onion and apple mixture back into the pan, coating them with the sauce.
Slice pork into serving pieces and spoon the warm apple-onion mixture and sauce over the top. Serve immediately.
SERVING SUGGESTION:
This dish pairs beautifully with creamy mashed potatoes, roasted sweet potatoes, or buttered egg noodles. For a lighter option, try serving it alongside sautéed greens, a crisp arugula salad, or roasted winter vegetables. A dry hard cider or a lightly oaked Chardonnay complements the flavors perfectly.
YIELD: Serves 4
