Pork, Onions And Beer In A Creamy Caraway Sauce

Name: Pork, Onions And Beer In A Creamy Caraway Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork loin chops (1 1/4 - 1/2-inch thick); 1/2 cup flour; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil; Sauce; 2 cups dark beer (you don't want to do a heavy stout or ale which can be a bit bitter, I prefer Michelob Dark or Amber); 2/3 cup sour cream (no low fat); 1 large onion (cut in half and thin sliced); 3/4 teaspoon caraway seed (You can use a bit more or less according to your taste); 1 tablespoon fresh parsley, chopped

Servings: persons

4 pork loin chops (1 1/4 - 1/2-inch thick)
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
Sauce
2 cups dark beer (you don't want to do a heavy stout or ale which can be a bit bitter, I prefer Michelob Dark or Amber)
2/3 cup sour cream (no low fat)
1 large onion (cut in half and thin sliced)
3/4 teaspoon caraway seed (You can use a bit more or less according to your taste)
1 tablespoon fresh parsley, chopped

1
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.
2
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.
3
Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
4
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.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pork loin chops (1 1/4 - 1/2-inch thick), 1/2 cup flour, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and more.

Yes, Pork, Onions And Beer In A Creamy Caraway Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!