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."
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Ready In:
4 Chops




  • 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.

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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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