Savory Pork and Apple Stew with Herbs and Onions

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 35 minutes

Quick Ingredients

• 3 lb (1.36 kg) boneless pork shoulder, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp Dijon mustard
• 1 cup (240 ml) dry hard cider (or unsweetened apple cider)
• 3 cups (720 ml) low-sodium chicken broth
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves
• 2 medium firm-tart apples (Honeycrisp or Braeburn), peeled and cut into 1-inch chunks
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1) Heat oven to 325°F (163°C). Pat pork dry; toss with salt, pepper, and flour.
• 2) Brown pork in olive oil in a Dutch oven (8–10 minutes total). Remove to a plate.
• 3) Sauté onions in butter with a pinch of salt (8–10 minutes); add garlic (30 seconds).
• 4) Stir in Dijon; deglaze with cider, scraping up browned bits. Add broth, thyme, rosemary, and bay.
• 5) Return pork and juices; bring to a simmer. Cover and bake 1 hour 45 minutes at 325°F.
• 6) Stir in apples; cover and bake 20 minutes more until apples are tender and pork is very tender.
• 7) Finish with cider vinegar, adjust salt/pepper, rest 10 minutes, and serve (parsley optional).

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Why You’ll Love This Recipe

• Comforting and hearty, with fork-tender pork in a savory, cider-scented broth.
• Apples add gentle sweetness without turning the stew into dessert.
• Simple one-pot method in a Dutch oven, with big flavor from browning and deglazing.
• Great for leftovers: the flavors deepen overnight.

Grocery List

• Produce: 2 large yellow onions, 4 garlic cloves, 2 medium firm-tart apples, fresh thyme (optional), fresh rosemary (optional), fresh parsley (optional)
• Dairy: unsalted butter
• Meat: boneless pork shoulder
• Pantry: olive oil, all-purpose flour, kosher salt, black pepper, Dijon mustard, dry hard cider (or unsweetened apple cider), low-sodium chicken broth, bay leaves, apple cider vinegar

Full Ingredients

Pork and seasoning

• 3 lb (1.36 kg) boneless pork shoulder (also labeled pork butt), cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil

Aromatics and herbs

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves

Broth and braising liquids

• 2 tbsp Dijon mustard
• 1 cup (240 ml) dry hard cider (recommended) or unsweetened apple cider
• 3 cups (720 ml) low-sodium chicken broth

Apples and finishing

• 2 medium firm-tart apples (such as Honeycrisp or Braeburn), peeled, cored, and cut into 1-inch chunks
• 1 tbsp apple cider vinegar (for brightness at the end)
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat and prep the pork

Set a rack in the lower-middle of your oven and preheat to 325°F (163°C). Pat the pork dry with paper towels (this helps it brown instead of steam).

In a large bowl, combine the pork with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour. Toss until the pork is evenly coated and there are no dry flour pockets.

Step 2: Brown the pork for deep flavor

Heat a large Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes, then add 2 tbsp olive oil. When the oil shimmers, add pork in a single layer (work in 2 batches if needed so it truly browns).

Sear, turning occasionally, until nicely browned on multiple sides, about 8 to 10 minutes total. Transfer browned pork to a plate and set aside. Keep the Dutch oven on the heat.

Step 3: Soften the onions and bloom the aromatics

Reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add the sliced onions and a small pinch of salt. Cook, stirring and scraping up some browned bits as the onions release moisture, until the onions are softened and lightly golden, about 8 to 10 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds.

Step 4: Build the braising liquid

Stir in the 2 tbsp Dijon mustard until it coats the onions. Pour in the 1 cup cider and scrape the bottom of the pot thoroughly with a wooden spoon to dissolve the flavorful browned bits.

Add 3 cups chicken broth, thyme, rosemary, and 2 bay leaves. Bring the liquid up to a gentle simmer.

Step 5: Braise until the pork is tender

Return the pork (and any juices from the plate) to the Dutch oven. Once it returns to a gentle simmer, cover with a tight-fitting lid.

Transfer to the oven and bake at 325°F (163°C) for 1 hour 45 minutes, or until the pork is very tender when pierced with a fork.

Step 6: Add the apples without turning them to mush

Carefully remove the Dutch oven from the oven and stir in the apple chunks. Cover again and return to the oven for 20 minutes, until the apples are tender but still hold their shape.

Step 7: Finish, adjust, and serve

Remove the bay leaves. Stir in 1 tbsp apple cider vinegar to brighten the stew and balance the pork richness and apple sweetness. Taste and adjust with additional salt and pepper as needed.

Let the stew rest (uncovered) for 10 minutes so the broth settles into a lightly thickened, stew-like consistency. Ladle into bowls and finish with parsley if you like. This is excellent with mashed potatoes, buttered egg noodles, or crusty bread.

Pro Tips

• Don’t crowd the pan when browning. Brown in batches so the pork sears; this is where a lot of the stew’s savory depth comes from.
• Choose the right apples. Firm-tart apples (Honeycrisp, Braeburn) stay intact and taste bright. Softer apples can dissolve and make the stew sweeter and more sauce-like.
• Add apples near the end. The final 20 minutes is enough to cook them through while keeping some texture.
• Control thickness easily. If you want a thicker stew, simmer uncovered on the stovetop for 5–10 minutes after braising. If you want it looser, stir in a splash of warm broth.
• Use low-sodium broth. It gives you better control since the liquid reduces slightly as it cooks.

Variations

• Creamy cider pork and apple stew: After baking, stir in 1/3 cup (80 ml) heavy cream and heat gently on the stovetop for 2–3 minutes (do not boil hard).
• Herb swap: Replace rosemary with 1 tsp dried sage (or 1 tbsp chopped fresh sage) for a more autumnal, pork-and-apple vibe.
• Extra-vegetable version: Add 2 medium carrots (1/2-inch slices) with the onions, or add 1 cup sliced celery for a more classic stew base.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the pork is hot throughout (aim for at least 165°F / 74°C), adding a splash of broth if it’s thickened too much.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly to preserve the apples’ texture. This stew is a great make-ahead meal: it tastes even better the next day.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 38 g protein, 30 g fat, 22 g carbs, 3 g fiber, 10 g sugar, 720 mg sodium.