Crispy Pork Knuckle with Mustard Sauce
Polish golonka reimagined for weeknight speed: pan-seared pork shoulder steaks with a tangy mustard-beer sauce, finished in the oven. Tender, smoky, and deeply savory in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2.5 lbs pork shoulder steaks (bone-in or boneless, 2–2.5 lbs)
- 3 tbsp whole-grain mustard
- ¾ cup beer (light lager or pilsner)
- 1 tsp caraway seeds
- 2 whole bay leaf
- 1 medium onion, sliced
- 2 tbsp fresh dill (chopped) or parsley
Instructions
- 1
Heat a heavy 12-inch oven-safe skillet over medium-high until it shimmers, ~90 seconds.
- 2
Pat pork steaks dry and season generously with salt and pepper on both sides.
- 3
Sear pork 3–4 minutes per side without moving — surfaces should be golden brown. Transfer to a plate.
- 4
Add onion to the skillet and cook for 2 minutes, stirring once. Stir in mustard, beer, caraway seeds, and bay leaves.
- 5
Return pork to the skillet. Cover and transfer to a 375°F oven for 10 minutes until pork is cooked through.
- 6
Remove from oven, sprinkle dill or parsley over the top, and serve hot straight from the skillet.
Tools you’ll need
- 12-inch oven-safe skillet
- tongs
- cutting board
- knife
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