20-Min Pan-Roasted Pork Knuckle with Cherry Tomatoes
Thick-cut pork knuckle seared until golden, finished with garlic, caraway, and burst cherry tomatoes. Polish comfort food that tastes like it took hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 42g
Ingredients
- 1 piece (about 12 oz) pork knuckle, 1.5 to 2 inches thick (or thick-cut pork chop)
- 1.5 cups cherry tomatoes
- 3 cloves garlic cloves, minced
- ½ tsp caraway seeds
- ½ cup chicken or pork broth
- 1 tbsp white vinegar
Instructions
- 1
Pat pork knuckle dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear pork 5 minutes per side without moving until a golden crust forms. Transfer to a plate.
- 4
In the same skillet, cook garlic and caraway seeds 30 seconds until fragrant, stirring constantly.
- 5
Add broth, vinegar, and cherry tomatoes. Nestle pork back into the skillet and simmer 5 minutes.
- 6
Serve pork hot with tomatoes and pan sauce spooned on top.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- instant-read thermometer (optional, for 160°F doneness check)
- wooden spoon or silicone spatula
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