Cider-Braised Pork with Apple and Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent pork braised in crisp English cider with tender apples and fragrant sage for a hearty and aromatic dish. This British-inspired pork recipe, ready in about 130 minutes, pairs pork shoulder cubes, dry English cider, granny smith apples for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 110 min Serves 4 British cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs pork shoulder cubes with 2 tsp sea salt and 1 tsp black pepper, then brown in batches for 4-5 minutes until golden on all sides. Remove pork and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Pour in 2 cups dry English cider and 1 cup chicken broth, scraping the bottom of the pot to release browned bits. Return pork cubes to the pot along with 2 peeled and sliced granny smith apples and 10 chopped fresh sage leaves.
  4. Step 4: Bring to a simmer, cover with a lid, and reduce heat to low. Braise gently for 1 hour 30 minutes until pork is very tender and the sauce has thickened.
  5. Step 5: Remove lid and cook uncovered for an additional 10 minutes to concentrate flavors. Serve hot with the cider sauce spooned over the pork.

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