PORK IN BEER AND ONIONS
Make and share this Pork in Beer and Onions recipe from Food.com.
Provided by Miss Annie
Categories Pork
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a small bowl to make a paste.
- Rub into the roast.
- Pour the beer into a pressure cooker and add the bay leaves.
- Set the rack in place.
- Place half of the onions on the rack and set the pork on top.
- Spread the remaining onions over top.
- Lock the lid in place and bring to high pressure over high heat.
- Adjust the heat to maintain high pressure and cook for one hour.
- Let the pressure drop naturally or use a quick release method.
- Remove lid.
- If you cooked the pork at high pressure for the entire hour, your roast will be done.
- Remove meat to platter and let set for 15 minutes, covered with foil.
- Remove rack and bay leaves.
- If there is more than 2 cups of liquid, boil over high heat to reduce.
- There should be 2 cups of liquid to make the gravy.
- Whisk in cornstarch and cook until gravy thickens.
- Carve the meat and serve the onion gravy mixture over top.
ROASTED SWEET VIDALIA PORK LOIN
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
- Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
- Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
- Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
- Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.
ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
- Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
- Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
- To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams
PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE
This is very simple dish to make. Pork lightly sauteed and then braised in beer and onions until tender. The sauce is thickened with sour cream and caraway seeds to make a easy quick meal. Now you can use any cut of pork you like, but personally I like pork loin medallions or loin chops. I usually buy a whole pork loin and cut my own slices to get the exact thickness I want, and it also more cost effective. Besides, I freeze the other slices for another day. Serve this with German spaetzle which is available at most grocery stores, Whole Foods and certainly local ethnic markets. The last time I made this dish I did a quick saute of cabbage, butter, salt and pepper which was perfect with this.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 519.5, Fat 34.4, SaturatedFat 14.8, Cholesterol 93.3, Sodium 321.8, Carbohydrate 22, Fiber 1.2, Sugar 1.7, Protein 21.9
BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 22
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.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
BELGIAN MEATBALLS BRAISED IN BEER
Make and share this Belgian Meatballs Braised in Beer recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 20
Steps:
- To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
- Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
- Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
- Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
- Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
- Remove meat balls to platter; keep warm.
- To prepare sauce, discard all but 2 tablespoons of fat in pan.
- Add onion and endives.
- Cook over low heat, stirring constantly, for about 10 minutes.
- Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
- Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
- Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
- Simmer, partly covered, until meat is cooked through, 45 minutes.
- Sprinkle with parsley and serve.
PORK CHOPS BRAISED IN BEER
Make and share this Pork Chops Braised in Beer recipe from Food.com.
Provided by Amber Dawn
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry onions until soft, remove to plate.
- Sear both sides of pork chops.
- Put pork chops in baking dish and cover with onions.
- Mix beer with salt and pepper and marjoram; pour over pork chops.
- Cover and bake in 350 degree F oven for 1 1/2 hours.
VIENNESE-STYLE CARAWAY ROAST PORK
Roasted pork has been a staple in Viennese cuisine for over a hundred years. It's an easy dish to prepare, and it's very flavorful which is what makes it a favorite of so many Austrian families. The garlic and caraway are a delectable combination that equally complements both the roast and vegetables. Traditionally served with...
Provided by Vickie Parks
Categories Pork
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375°C (200°C).
- 2. Using a pestle & mortar, crush together all of the paste ingredients, stirring a bit to be sure to combine all the ingredients. Rub the paste all over the outside surface of the pork roast. Place coated pork in roasting pan or large oven-proof cast iron skillet. Add the shallots and garlic, and place in oven to roast for 20 minutes.
- 3. Pour stock into the roasting pan, then add carrots, potatoes so they're surrounding the roast, and return roasting pan to oven to continue to roast another 75 to 90 minutes, basting with pan liquid every 20 minutes. If there's not enough liquid, add more broth or water to roasting pan. To test roast, pierce it with a fork. If only clear juices run through, the roast is done. If pink juices run out, return it to oven to continue roasting at 15-minute intervals until done .
- 4. Use a slotted spoon to remove all vegetables to a platter, and cover with foil to keep warm. Transfer roast to a serving platter, cover with foil, and let stand 20 minutes before slicing.
- 5. Strain pan liquid into a saucepan, removing large herb pieces and chunks. Heat liquid over medium heat for 15 minutes or until reduced and slightly thickened. Add sour cream (if using) to the liquid, and stir for 2 to 3 minutes or until heated through. Spoon sauce over pork and/or vegetables.
CABBAGE AND SAUSAGES BRAISED IN BEER
This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.
Provided by Sandyg61
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the sausages and brown on all sides, about 5 minutes.
- Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
- Add the cabbage, stir to combine, cover and simmer for 5 minutes.
- Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7
PORK CHOPS WITH SOUR CREAM SAUCE
Make and share this Pork Chops With Sour Cream Sauce recipe from Food.com.
Provided by Gloria 15x
Categories Pork
Time 11m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork chops on both sides; drain oil.
- Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder.
- Cover, reduce heat and simmer for 1 hour, adding more water if necessary.
- Remove pork chops from skillet; keep warm.
- Stir sour cream into skillet, mixing with pan juices to make a sauce. Pour over chops and serve.
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