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pork steaks with apple and bourbon cream

Pork Steaks with Apple and Bourbon Cream

Krista Stechman
Seared pork steaks with braised veggies, apples and a bourbon and mustard cream sauce
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner
Cuisine american
Servings 2 people
Calories 743 kcal


  • cast iron skillet or Dutch oven
  • oven


Pork Steaks

  • 1 tsp olive oil
  • 2 pork steaks
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Braised Veggies and Apples

  • 1 tsp olive oil
  • 10 shallots peeled, cut in half if large
  • 2 cups carrots peeled, large cut
  • 2 apples (honey crisp) cored, cut into 8 wedges each
  • 12 cloves garlic peeled
  • 4 sprigs fresh thyme take leaves off stem
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups chicken stock
  • 1 cup apple cider
  • 3 tbsp apple cider vinegar

Bourbon Cream Sauce

  • 1 tsp olive oil
  • 2 clove garlic
  • ½ cup bourbon
  • 1 cup reserved braising liquid
  • 2 tbsp whole grain mustard
  • ½ cup heavy cream
  • 1 tsp lemon juice fresh


  • 1 tbsp fresh chives finely chopped


Searing the Pork Steaks

  • Preheat the oven to the "keep warm" temperature. Anywhere from 160°F-180°F
  • Heat a cast iron skillet or a Dutch oven over high heat for 2 minutes. Add the olive oil. Season one side of the pork steaks with half of the salt and pepper then add the pork to the pan
  • Sear for 2 minutes, season the top side of the pork then turn over and sear the second side for 2 minutes
  • Remove from the heat and place on a tray in the oven to keep warm

Braising the Veggies and Apples

  • While the pork steaks are searing, peel the shallots, carrots and garlic. Cut the carrots and apples
  • In the same pan you seared the pork in turn the heat to medium - high and add a drizzle of olive oil
  • Add the shallots, carrots, apples, garlic and thyme leaves to the pan and sauté until golden brown
    sautéed vegetables and apples
  • Add the salt and pepper and stir to coat
  • Pour in the chicken stock, apple cider and cider vinegar. Braise for about 15 minutes until fork tender but not falling apart. Reserve 1 cup of braising liquid

Making the Bourbon Cream Sauce

  • While the veggies and apples are braising, make the bourbon sauce
    ingredients for the bourbon cream sauce
  • Add the olive oil and minced garlic to a sauté pan and heat over low heat for about 20 seconds until the garlic becomes fragrant
  • Turn the heat up to medium-high, wait 10 seconds then quickly pour the bourbon into the pan. Pull the pan back slightly and tip it just a little so the bourbon lights up. Make sure to turn your face and body when you light the bourbon as the flame will be large and near your face
  • Once the flame dies down after 10 seconds or so, cook the bourbon for an additional 60 seconds
  • Add the reserved braising liquid and let simmer 2-3 minutes
  • Whisk in the mustard then the cream then the lemon. Taste for seasoning and adjust with salt or pepper if needed
    finished bourbon cream sauce in a cast iron skillet with a whisk to one side and an apple cut in half on the other side

Serving the Pork Steaks with Apple and Bourbon Cream

  • Remove the pork steaks from the oven and place on a plate
  • Remove the veggies from the liquid with a slotted spoon and place alongside the pork
  • Pour bourbon cream sauce over the top of the pork, veggies and apples and enjoy!
    pork steaks with braised apples, veggies and bourbon cream sauce


Calories: 743kcalCarbohydrates: 72gProtein: 14gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 89mgSodium: 1527mgPotassium: 1471mgFiber: 9gSugar: 38gVitamin A: 22447IUVitamin C: 31mgCalcium: 210mgIron: 4mg
Keyword apples, bourbon, braise, fall, mustard, pork steaks
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