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.
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