Braised Pork With Caraway Apples And Onions And Mustard Cheddar Mashed Potatoes With Parsnips Recipes

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BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS



Braised Pork with Caraway, Apples and Onions and Mustard-Cheddar Mashed Potatoes with Parsnips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 22

One 4-pound boneless pork shoulder
Kosher salt and coarse black pepper
Kosher salt and coarse black pepper
2 tablespoons vegetable or olive oil
6 tablespoons butter
1 tablespoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 onions, cut into thin wedges, root end attached
3 firm, crisp apples, peeled and cut into wedges
2 tablespoons fresh thyme leaves, chopped
Pinch freshly grated nutmeg
3 tablespoons cider vinegar
2 tablespoons honey
One 12-ounce bottle German beer or lager
1 1/2 cups chicken stock
4 large russet potatoes, peeled and chunked (2 to 2 1/2 pounds)
2 large parsnips, peeled and chunked (1 to 1 1/2 pounds)
1 cup milk
1 1/2 to 2 cups, extra-sharp white Cheddar (about 8 ounces)
1/4 cup grainy Dijon mustard
Chopped parsley, to garnish

Steps:

  • Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
  • Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
  • Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
  • Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
  • To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
  • Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

BEER BRAISED PORK KNUCKLES WITH CARAWAY, GARLIC, APPLES AND POTATOES



Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes image

Provided by Nigella Lawson : Food Network

Time 3h25m

Yield 6 servings

Number Of Ingredients 9

2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon caraway seeds
2 garlic cloves
2 pork knuckles or hocks, rind scored
2 onions
2 eating apples, cored and quartered
4 baking potatoes, or 2 pounds other large white skinned potatoes, cut into quarters lengthwise
2 cups good amber or dark ale (not Guinness or stout)
2 cups boiling water

Steps:

  • Preheat the oven to 425 degrees F. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored.
  • Peel the onions and slice them into rounds and add them to the bottom of a roasting tin, making a bed or platform. Sit the knuckles on top of the onions and cook them for 30 minutes.
  • Take the tin out of the oven and quickly arrange the apples and potatoes around the knuckles. Carefully pour 1 cup of the beer over the knuckles, so they are basted as the liquid pours into the tin. Put the pan back into the oven. Lower the oven temperature to 325 degrees F and roast for 2 hours.
  • Turn the oven up again to 425 degrees F, and baste the hocks with the remaining beer. Roast for 30 minutes more.
  • Remove the tin from the oven and transfer the apples and potatoes to a warmed serving dish. Lift the knuckles onto a carving board and leave the onion and juices in the tin. Put the tin on the stove over medium heat and add 2 cups boiling water, stirring to deglaze the pan to make a gravy. Transfer the gravy to a serving bowl.
  • Take the crackling off the knuckles and break it into pieces, then add them to a serving bowl. Pull or carve the pork meat and add it to the bowl with the crackling. Serve with the apples, potatoes, gravy and some German mustard.
  • Make Ahead Note:
  • The pork and onions can be put in roasting tin up to 1 day ahead. Cover with plastic wrap and refrigerate. Just before cooking, rub with the salt, caraway and garlic and cook as directed.
  • Making leftovers right:
  • Leftover pork can be stored in the refrigerator, tightly wrapped in aluminum foil, for up to 3 days. Eat it cold or reheat gently in a saucepan with leftover gravy, until piping hot. You should store any leftover gravy in a separate airtight container in the in the refrigerator for 1 to 2 days.
  • Leftover pork can be frozen for up to 2 months, tightly wrapped in foil, then defrosted overnight in the refrigerator. Even if you have an amount too small to be useful by itself (a likely outcome), simply bag and mark it up and freeze it for future use in the Pantry Paella recipe.

APPLE BRAISED PORK



Apple Braised Pork image

Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. "Try serving it with baked apple slices, boiled potatoes or French bread", suggests Diane Hixon from Niceville, Florida.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 10

1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3 pounds)
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple, peeled and chopped
1/2 cup thawed unsweetened apple juice concentrate
1/2 teaspoon salt

Steps:

  • Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

Nutrition Facts : Calories 219 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 144mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CARAWAY PORK CHOPS



Caraway Pork Chops image

Make and share this Caraway Pork Chops recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 medium onions, thinly sliced
3 apples, peeled & thin sliced
2 tablespoons honey
2 teaspoons caraway seeds
6 pork chops, 1/2"
garlic
salt and pepper
Dijon mustard

Steps:

  • Preheat oven to 350 deg F.
  • Layer onions and apples in the bottom of a shallow baking dish.
  • Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
  • Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
  • Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
  • Cover and bake 1 hour.

BRAISED PORK SHOULDER WITH ONIONS



Braised Pork Shoulder With Onions image

Make and share this Braised Pork Shoulder With Onions recipe from Food.com.

Provided by Boomette

Categories     Onions

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs boneless pork shoulder, not tied
1/3 cup olive oil
4 large Spanish onions, diced
2 tablespoons unbleached all-purpose flour
3 cups white wine or 3 cups chicken broth
1/4 cup Dijon mustard
1/4 cup whole grain mustard
salt and pepper

Steps:

  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
  • In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
  • Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls easily with a fork.
  • Serve with a green vegetable and mashed potatoes.
  • Reserve half of the meat and sauce to the Braised Pork Macaroni Casserole.

Nutrition Facts : Calories 772.2, Fat 55.5, SaturatedFat 17.2, Cholesterol 161.2, Sodium 338.6, Carbohydrate 11.3, Fiber 1.8, Sugar 4.2, Protein 39.6

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