Jack (qbear) wrote,

Din din

We had some boneless pork chops in the freezer that were a little on the old side, so I decided to braise them. I heated a few tablespoons of olive oil in our new Le Creuset giant dutch oven and seared the cut-up pork. I added a couple of chopped onions, a handful of whole garlic cloves, some fresh thyme, S&P, and a teaspoon or so each of caraway seed, sweet paprika and celery seed. Added two bottles of Bass ale and braised for an hour, then added about half a pound of sliced kielbasa and three jars of sauerkraut, and braised two more hours. Moved pot to stovetop and added some roux (4 tablespoons butter, equal amount of flour, cooked 1 minute) to thicken the sauce.

It turned out not half bad, served with roasted fingerling potatoes with rosemary and haricots verts.

Check out our new food-oriented website, designed and built by rootbeer1 -

  • Post a new comment


    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.