20-Min Crispy Pork Knuckle with Mustard & Caraway
A sheet-pan shortcut to Polish golonka: thick-cut pork chops seared until golden, then finished with grainy mustard, caraway seeds, and caramelized onions. Tangy, aromatic, and ready in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 chops (about 2 lbs) pork shoulder chops or blade chops, 1.5 inches thick
- 1 large, sliced into half-moons yellow onion
- 3 tbsp grainy mustard or spicy brown mustard
- 1 tsp caraway seeds
- ½ cup beef or chicken broth
- 2 tbsp apple cider vinegar or white vinegar
- 2 leaves bay leaf
- 1 loaf (optional, for serving) whole grain rye bread or crusty rye
Instructions
- 1
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear the pork chops 3–4 minutes per side without moving, until edges are golden brown and caramelized. Transfer to a plate.
- 4
Add the sliced onion to the skillet, scraping up any browned bits. Sauté for 3 minutes until softened and starting to caramelize.
- 5
Stir in the mustard and caraway seeds, then add the broth, vinegar, and bay leaves. Return the pork to the pan.
- 6
Cover and simmer for 8–10 minutes until pork is tender and the sauce coats the meat. Serve hot with rye bread on the side.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- paper towels
- tongs or meat fork
- wooden spoon for scraping
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