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Pork with Apples and Cider (Porc au Cidre)

If you’ve never tried cooking with apple cider, this is your sign. Pork and apples are one of those magical food pairings that just work, sweet, savoury, slightly tangy, and totally comforting. And when you toss it all in a pressure cooker? You get tender, juicy pork in a rich, silky sauce in less than an hour. This French-inspired recipe feels like something you’d order in a countryside bistro, but it’s simple enough for a weeknight.

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Why You’ll Love This Recipe

It’s rich, cozy, and slightly fancy without being fussy. The pressure cooker does all the heavy lifting, no babysitting a simmering pot for hours. The combination of pork, cider, and herbs creates an incredible depth of flavour.

Ingredients

  • 700g (about 1.5 lbs) pork shoulder or pork loin, cut into chunks
  • 1 tablespoon butter or olive oil
  • 1 large onion, sliced
  • 2 apples, peeled and sliced (Granny Smith or Pink Lady work well)
  • 2 cloves garlic, minced
  • 1 cup dry apple cider (or apple juice if you prefer it sweeter)
  • ½ cup chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme (or a few fresh sprigs)
  • Salt and pepper to taste
  • Optional: A splash (2 tablespoons) of cream at the end for a silky finish

Instructions

  1. Sear the Pork: Set your pressure cooker to sauté mode (or medium heat if you’re using a stovetop one). Add butter or olive oil, then brown the pork on all sides. Do it in batches if needed — this adds amazing flavour.
  2. Add the Aromatics: Toss in the sliced onions and garlic. Cook for 2–3 minutes until softened and fragrant.
  3. Deglaze with Cider: Pour in the apple cider and give the bottom a good scrape with a spoon to loosen any brown bits. That’s where the flavour hides!
  4. Add Everything Else: Add the apple slices, chicken stock, Dijon mustard, thyme, salt, and pepper. Give it all a gentle stir.
  5. Pressure Cook: Lock the lid and cook for 35 minutes under high pressure. Once done, let it naturally release for 10 minutes, then quick-release any remaining pressure.
  6. Finish the Sauce: If you like a creamy touch, stir in a splash of cream right before serving. If the sauce feels too thin, simmer it for a few minutes uncovered to thicken.

Variations & Substitutions

  • No cider? Use apple juice plus 1 tablespoon of white wine vinegar for that tangy note.
  • Swap the pork: Chicken thighs or even sausages work beautifully with this combo.
  • Add veggies: Carrots or parsnips add a rustic twist and bulk it out nicely.
  • Make it richer: Add a teaspoon of grainy mustard or a spoonful of crème fraîche before serving.

What to Serve It With

This dish loves anything that can soak up the sauce. Try it with creamy mashed potatoes, crusty bread, or buttered green beans and steamed broccoli.

Final Thoughts

Porc au Cidre is one of those recipes that feels like a warm hug in a bowl — elegant enough to serve at a dinner party, yet easy enough for a lazy Sunday meal. The cider and apples bring brightness to the dish, while the pork melts in your mouth. Once you make it, it’ll become one of those “go-to comfort meals” you crave again and again.