Pork Onions And Beer In A Creamy Caraway Sauce Recipes

PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE

Steps:

• Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
• Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
• Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
• Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.

PORK WITH ONION SAUCE

Steps:

• Saute the onion and garlic in olive oil until onions are tender. Add onions to barbeque sauce and stir well.
• Place uncooked ham in a baking bag. Pour about 1/2 gallon of barbeque sauce mixture into the bag. Seal the bag and marinate in the refrigerator overnight - about 8 to 12 hours. Remove the ham from the baking bag and place it on the grill. Cook ham until the meat is tender, basting often with barbeque mixture.

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

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.

PORK LOIN WITH BEER SAUCE

Steps:

• In a bowl, mix the pepper, paprika, nutmeg, chopped garlic and olive oil. Pour the beer and mix a little more.
• With a sharp knife give 3 to 4 cuts across the loin. Place the pork loin in a large saucepan and season with salt, onion cut into pieces and the beer mixture. Marinate for about 2 hours.
• Place the saucepan on the stove and simmer for about 2 hours. Occasionally, drizzle the loin with the sauce.
• Turn off the heat and serve the pork loin with white rice or fries.

BRINED-AND-BRAISED PORK BELLY WITH CARAWAY

Steps:

• Two days before serving the pork, prepare the brine: In a large skillet over low heat, toast the caraway seeds. Cool and grind in a spice grinder. In a large plastic container, combine the caraway, fennel, peppercorns, coriander, salt, brown sugar, garlic, cider vinegar and 4 cups water. Add the pork, cover and refrigerate for 24 hours.
• The next day, preheat the oven to 300 degrees. Remove the pork from the brine and pat dry. Season with salt and pepper. In a braising pan over medium-high heat, heat the oil. Add the pork and brown on all sides. Transfer to a plate. Add the carrot, celery, onion, garlic, thyme and 2 tablespoons toasted caraway seeds to the pan. Brown the vegetables until the onion is translucent, about 5 minutes. Return the pork to the pan, skin side up. Pour in the apple cider and enough broth to cover the meat by three-fourths. Bring to a boil, then cover and braise in the oven until the pork is very tender, about 2 hours. Cool the pork in its cooking liquid and refrigerate overnight.
• The next day, preheat the oven to 300 degrees. Scrape off and discard excess fat from the braising liquid. Remove the pork and discard loose gelatin. Cut the pork into serving pieces and place in a wide saute pan with a heatproof handle. Bring the braising liquid to a boil and reduce by about two-thirds, or until it lightly coats the back of a spoon; strain. Pour just enough liquid over the pork to submerge halfway. Sprinkle with the remaining caraway seeds, then place the pan in the oven and heat through, basting occasionally. Top pork with sauce and serve with braised cabbage, a recipe for which can be found at nytimes.com/magazine.

PORK BURGERS WITH CARAWAY

Steps:

• Place the pork in a mixing bowl. Add the caraway seeds, cumin, salt and pepper. Blend with the fingers. Do not overmix.
• Divide the mixture into 8 portions of equal size. Using the fingers, shape the portions into neat round flat patties about 1/2-inch thick.
• Heat the vegetable oil in a nonstick skillet over medium heat and add the patties. Cook on one side about 5 minutes. Turn and cook for 5 minutes more or until well done. Remove to a warm serving platter. Cover with foil and keep warm.
• Pour off the fat from the skillet and add the olive oil, onion and garlic. Cook until wilted. Do not brown the garlic. Add the vinegar, tomatoes, sage, salt and pepper. Cook, stirring, about 3 minutes. Pour over the patties and serve.

ROAST PORK LOIN WITH BEER SAUCE

Steps:

• Make marinade:
• In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
• In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
• Preheat oven to 375°F.
• Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
• While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
• Serve pork, sliced, with sauce.

PORK TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE

Steps:

• Preheat oven to 425° F.
• Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
• Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.

CARAWAY PORK CHOPS

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.

CARAWAY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. In a large bowl, combine the onions, carrots, cider, caraway seeds, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender., Remove roast and vegetables; keep warm. Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve with roast and vegetables.