20-Min Pan-Roasted Pork Knuckle with Root Purée
Thick-cut pork knuckle steaks seared until golden, paired with a silky carrot-celery purée—a weeknight take on Polish golonka that skips the 4-hour braise. Served together, it's hearty and restaurant-ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 steaks (8 oz each) pork knuckle steaks (or thick-cut bone-in pork chops)
- 2 medium, peeled and chopped carrots
- 2 ribs, chopped celery
- 1 cup chicken or vegetable broth
- ½ medium, quartered yellow onion
- 1 whole bay leaf
Instructions
- 1
Pat pork steaks dry and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear pork steaks 2 minutes per side without moving—they should be golden brown and crusty.
- 4
Remove pork and set aside. Add carrots, celery, onion, and bay leaf to the pan, stirring for 2 minutes.
- 5
Pour in broth, return pork to the pan, and simmer covered for 8 minutes until pork is cooked through.
- 6
Lift pork onto plates. Discard bay leaf, then blend vegetables and broth until smooth using an immersion blender or transfer to a food processor. Spoon purée alongside pork.
Tools you’ll need
- large skillet (12-inch)
- immersion blender or food processor
- tongs
- measuring cup
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