Cider-Braised Pork Cheeks Recipe

Season the pork cheeks with salt and pepper on both sides.

Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.

Sear the pork cheeks until browned on all sides, about 2 minutes per side. Remove and set aside.

In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant.

Pour in the apple cider and chicken broth, scraping the bottom of the pot to release any browned bits.

Add the pork cheeks back to the pot and nestle them in the liquid. Add the fresh thyme sprigs.

Cover the pot and transfer it to the preheated oven.

Braise the pork cheeks for 3 hours, or until they are tender and easily shred with a fork.

Remove the pot from the oven and transfer the pork cheeks to a platter. Cover and keep warm.

Skim off any excess fat from the braising liquid and adjust the seasoning with salt and pepper if needed.

Serve the braised pork cheeks with the reduced braising liquid and garnish with fresh thyme leaves.